Would you believe it? I baked my own bread! This will take some time getting over. Here's the proof.
It was just right. Crisp crust, dense but fluffy inside. I may never buy white bread again. Not when I have a fresh, cheap, easy and healthier option that tastes way better than store bought ones. Bread was always a bit intimidating but this was almost too easy. My mother in law passed me down her old Kenwood mixer. I am gonna make that kneading hook work like it has never before in its rather long life. 30 years is a bit long for an electronic gadget to live right? But it works like a dream.
Ingredients. Makes almost a kilo- 950 gram bread.
- 500g white flour, plus extra for dusting
- 2 teaspoon salt
- 7g sachet fast-action yeast
- 3 tbsp olive oil
- 300ml water
- Handful pumpkin seeds (Optional)
- Mix flour, salt and yeast in a large bowl. Make a well in the centre, add oil and water . Mix well. Add 1-2 Tbsp more water if the dough seems a bit stiff. (Whole-wheat flour needs more water) Tip on a lightly floured work surface and knead.
- Once the dough is smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. Tip- to check if dough has been knead well, poke a finger in the dough. The impression should stay for a while. Dough should not rise back immediately.
- Line a baking tray with baking paper. Knock back the dough gently till some of the air from the yeast escapes and mould into a ball. Place it on the baking parchment and let it rise again for another hour till doubled in size. (Don't worry too much if it doesn't double exactly to proportion)
- Heat oven to 200 Celcius. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown. The loaf should sound hollow when tapped underneath. Cool on a wire rack.
Time saver tip: Let the dough's first rising be done overnight in the fridge for a deeper flavour.