Easy Peasy Loaves

Making bread is always made out to be overly complication when it really isn’t. Although it does take time it requires little effort, so while you are waiting for the bread to prove (rise) you can get on with other things.
Follow this recipe below and I will show you that making bread is simple and extremely satisfying once your done!

The Ingredients:
480ml Milk
7g (normally 1 sachet) of active Yeast
830g Plain Flour
1tbsp Caster Sugar
1tbsp Salt
1tbsp Butter
4tbsp warm water.

The How-To:
Heat the milk in a saucepan until it starts to bubble, remove from the heat.
Add the salt, sugar and butter and stir together. Leave to the side until it goes look warm, cool enough to place your little finger in the saucepan without burning it)
In a small glass or dish add the yeast to the 4tbsp warm water and stir together. leave to react while the milk is cooling down.
When the milk has reached look warm temperature mix in the yeast mixture.
Add half the flour and stir into the mix.
Slowly add the other half of the flour, this should form a dough.
Knead this on a lightly floured surface for about 8 mins until elastic. (Brilliant stress relief!)
Place the ball of dough in a lightly greased bowl and cover with a damp cloth, leave to prove (rise) for 1.5 hours.

Tip the now risen ball of dough out of the bowl and punch down (called knocking back).
Cut the dough in half and form into 2 loaves. Set to the side and cover to allow to rest for a further 10 mins.
Place these two loaves into two lightly greased bread pans or two aluminium takeaway containers also work!
Leave the loaves in these two containers for about another 1 hour when they should approximately double in size.
Place in a preheated oven at 190c for about 30-35 mins.

Although this recipe takes time I am sure you will agree that the steps are very simple and easy to follow.

You’re Done!

Bread on FoodistaBread


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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