Simple White Bread

I was like a baking machine today. Originally I’d only planned to make a loaf of bread and some blondies but then Maziah texted me at 5 to see if I could make her the 25 cupcakes she wanted for tonight. And guess what? I could. 🙂 I am très awesome. But first off, time to tackle the loaf of bread I made.  I’ve made this a few times, in fact I used to make it all the time last year, and there’s nothing better than the smell of fresh baked bread – even the smell of fresh baked cakes can’t top it.

The recipe came from Delia Online (Delia Smith’s website) and it is a brilliant and easy recipe. For those of you who don’t want to click a link I’ll post it here too.

Ingredients:

1lb 8oz (700g) of strong white bread flour (I just used some regular plain/all purpose flour)

1 level tablespoon of salt , or less, according to taste

1 level teaspoon of dried yeast

1 level teaspoon of caster sugar

15 fl oz (425ml) hand hot water

What You Do:

  • Delia Smith says to begin by warming the flour in the oven for about ten minutes but I didn’t do that and it still worked out so really it’s up to you….although you should probably follow the advice of Delia because, well, because she’s Delia Smith.
  • Sift flour, salt, yeast and sugar into a bowl, make a well in the centre and add the water.
  • Mix the dough, starting off with a wooden spoon and using your hands at the end. Add more water if there’s any dry bits.
  • Wipe the bowl clean with the dough and transfer it to a flat work surface. Knead the dough for 3 minutes or until in develops a sheen and is springy and elastic.
  • Put the dough back in the mixing bowl or a clean bowl and leave it covered until it appears to have doubled in bulk ( this should take about 2 hours at room temperature).
  • After that, turn the dough out on to the work surface again and knead for 2 minutes.
  • Now you can either put the dough in a loaf pan or divide it in two to make two smaller loaves. Once you’ve made the life changing decision of how many loaves you want, leave the pan(s) for another hour until the dough rises above the top of the tins. (Delia says to put them inside an oiled polythene bag but that seemed like too much fuss so I just covered it with a clean teatowel and put it in the airing cupboard where it was warm. Delia has her way and I have mine.)
  • While your waiting, turn your oven on to 450F (230C).
  • Bake the bread on the centre shelf, two small loaves for about 30 – 40 minutes and one big loaf for about 35 – 45 minutes, until they sound hollow when the base is tapped.
  • Tip the loaf out of its tin and stick it back in the oven for about 5 minutes to crisp the base and sides.

Mmmm. Delicious.

Advertisements

August 8, 2008. Tags: , , , , , . Baking, Bread.

Leave a Comment

Be the first to comment!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback URI

%d bloggers like this: