Bread is a classic kitchen cupboard staple for many families. Whether it be toast and marmalade in the morning, ham sandwiches in the lunchbox or a a chip butty for tea, families love a loaf – be it brown or white, Hovis or Warburtons. But did you know its very simple to make your own bread in a few easy to follow steps?
If you’re looking to try your hand at baking one activity could be to make your own loaf of bread, which is a relatively simple thing to do.
You could also involve your family, helping together to make a sweet or savoury loaf.
Whether you want to unleash your inner Paul Hollywood or just make a simple loaf – there are some key ingredients you need.
One of these is flour, but which type do you need?
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Can I make bread with self-raising or plain flour?
The answer depends purely on what type of bread you wish to make, as different recipes call for different flour types.
You can use self-raising, plain or strong white bread flour to make a range of loaves.
If celiac or gluten intolerant you can also buy gluten-free bread flour to bake with.
Other key ingredients include yeast, liquids like water, salt, eggs and fat.
Yeast is an essential ingredient as it is what makes the dough rise and gives bread its characteristic taste and smell.
Here is a simple bread recipe using self-raising flour
Ingredients
- 300g plain flour,
- 150g self-raising flour
- ½ tsp yeast (“easy bake” or “fast action”)
- 1 ½ tsp 10g salt 1 ½ cups (350 ml) water
Method
Mix all the dry ingredients in a large bowl with a spatula. Then add the water and stir again.
Cover the bowl with cling film and place in a warm – but not hot – place for 12 to 24 hours.
When you are ready to bake the bread, preheat your oven to 230C. Using your spatula drop the dough onto a heavily floured surface.
Shape the dough into a ball and roll it in the flour so it is covered.
Pop your cooking dish or tray into the oven for 30 minutes to warm it.
After 30 minutes pop the dough on the tray – you can lightly flour the tray if you are worried it will stick.
Cook for 30 minutes with the dough covered – either with a cooking dish lid or tin foil – and then for 15 minutes uncovered.
Enjoy warm or allow to cool depending on your preference!
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