The long bank holiday weekend is approaching, which means I have loads of time to spend it in the kitchen cooking stuff and I think one of things I’ll make this weekend is this simple white bread recipe, perfect for a lunchtime sandwich or for some toast in the mornings. Leftovers can be fried and added to salads as crunch croutons. What’s not to love!
We had actually invested in a breadmaker some years ago but never really warmed to the bread that it produced. For sure, the convenience was great but with a stand mixer at our disposal now, gathering the ingredients and throwing them into a bowl is the hardest part. The lovely smell of fresh bread that fills our kitchen in the mornings is great too. I don’t think I’ll be turning back to our breadmaker.
Needless to say, home baked bread will beat any bread you pick up off the shelf in a supermarket. There are times when we turn to the supermarket for convenience, but given the chance, I’ll bake my own.
The simple white bread recipe I use is below, it’s simple and easy and the dough can be made the day/night before, just throw it in the fridge overnight, take it out an hour or so before cooking so that it rises/proves and then lash it into the oven.
- 500g Flour (Use strong flour if you can. Plain flour works too but is not as nice)
- 1 x Satchet Dried Yeast
- Pinch of salt
- Teaspoon of sugar
- 3 x Tablespoons of Olive Oil
- 300 mls of Lukewarm Water
- Add the yeast packet and olive oil into the water and stir until the yeast is dissolved
- Add the flour, sugar and salt into a bowl
- Using a stand mixer, add the ingredients together and mix until the dough is firm and smooth
- If doing by hand, make a well in the flour and add the water/yeast mixture
- Add the water gradually, you don’t want your dough getting too wet
- Knead the dough until it is firm and smooth
- Leave in a lightly greased bowl/tin to rise for an hour in a warm place OR place it in the fridge over night (The dough should rise to over twice the size)
- Knock back the dough and leave to prove for a further hour (The dough should rise to over twice the size again)
- Set your oven to preheat at 220C
- Dust the dough with flour and shape into a ball
- Bake for 25 – 30 minutes until golden brown
- When ready, leave it on a wire rack