This is the recipe for the easiest loaf of bread you will ever need to make! You’re welcome.
Before Covid19 pulled everyone back into the kitchen, many people were terrified of making bread. Generations ago, a loaf of bread might have been made daily as a staple task to feed a family. In 2020, we all rediscovered the pleasure of creating a simple loaf. At Vineyard Cottages, this recipe kept us baking throughout the Level four lockdown. While the government kept reiterating there was no shortage of bread and we shouldn’t be panic buying flour, I ordered way too much from the cash and carry and dished it out to family and friends in zip lock bags via our letter box.
This is the easiest loaf to get your bread confidence bubbling. It is a plain white loaf, not a complex sourdough or raw grainy anything. The white bread police will not like it – who cares!
The biggest tip I can give you is, get really good quality flour, it makes a difference. And be patient, don’t rush the process.
Preheat the oven to 180
Ingredients
1KG Strong White Flour
650ml luke warm water
21g instant yeast
1tablespoon sugar or honey
2 teaspoons of salt.
1 tablespoon of olive oil
I use a Kitchen Aid and dough hook for making bread. It speeds things up and on days when I’m racing around, it’s a cleaner process. But during lockdown I get stuck in with my hands and allow the monotonous motions of kneading as a way of winding my brain down.
Add all of the dry ingredients into a large mixing bowl and turn to combine. If you are using honey dilute in the water, or add the sugar to the dry mix. Using a dough hook mix all of the ingredients together. Either knead by hand or in the bowl until the dough is smooth, pliable and soft. Place the dough in an oiled bowl. Cover with a damp towel or plastic wrap and pop in a draft free warm spot. The airing cupboard is perfect!
Once the dough has doubled in height gently knock the air out of it and place in a floured loaf tin or on a baking sheet to prove for another 20-30 mins.
I always add a ramekin of hot water into the oven to create some steam. This helps the crust to crisp up and gives an even colouring.
Put the loaf in the middle of the oven. Bake times with vary between 30 & 40 mins.
A great baker once told me that his dough changes every day depending on the weather. Some days it cooked faster, some days slower and always took a little courage to know when to take out of the oven. From his wise words I learnt to leave the bread a few mins longer than I initially thought to take out of the oven. You know when it’s ready, when you tap the loaf and it sounds hollow.
Try and leave to rest and cool before cutting a slice and slathering in butter! It’s hard, but worth it!
Check out our fabulous USAPAN loaf tins at the Cottage Table Collective here
