Bread Recipe

Published on
04 November 2020
jtg
jtg

Ingredients:

  • 550g strong white flour 
  • 45g fresh yeast 
  • 35g unsalted butter 
  • 10g sugar 
  • 10g salt 
  • 300g water 

Method:

  1. Combine the flour and water to make the dough then leave for about 30 minutes. 
  2. Now add the yeast, butter and sugar and kneed on a lightly floured surface for about 10 minutes until nice and smooth. Now add your salt and kneed for a further 3 minutes. Put the dough into a bowl and let it rise for an hour in a warm area (about 27 c). Heat your oven to 190c and place a deep roasting tray in the bottom of the oven to heat up. 
  3. When the dough has risen remove from the bowl and roll into a thick sausage shape and divide into three. Cross over each piece to form a plaited loaf. Place onto a baking tray covered with baking parchment and flour and leave to rise for a further 1 hour. Put the bread into the oven and at the same time have 1/2 a pint of water to place into the roasting tray to create some steam. This will help your bread rise and create a crust. 
  4. Leave to bake for 35 minutes or until golden brown. Remove and rest on a cooling rack for 20 minutes. 
  5. Remember to cover your bread with tin foil over night. 
  6. The bread keeps for up to three days and makes great toast.
  7. For the granary loaf 1/2 white flour 1/2 granary flour and substitute sugar with black treacle. 
  8. Enjoy your bread making!

Ingredients:

  • 550g strong white flour 
  • 45g fresh yeast 
  • 35g unsalted butter 
  • 10g sugar 
  • 10g salt 
  • 300g water 

Method:

  1. Combine the flour and water to make the dough then leave for about 30 minutes. 
  2. Now add the yeast, butter and sugar and kneed on a lightly floured surface for about 10 minutes until nice and smooth. Now add your salt and kneed for a further 3 minutes. Put the dough into a bowl and let it rise for an hour in a warm area (about 27 c). Heat your oven to 190c and place a deep roasting tray in the bottom of the oven to heat up. 
  3. When the dough has risen remove from the bowl and roll into a thick sausage shape and divide into three. Cross over each piece to form a plaited loaf. Place onto a baking tray covered with baking parchment and flour and leave to rise for a further 1 hour. Put the bread into the oven and at the same time have 1/2 a pint of water to place into the roasting tray to create some steam. This will help your bread rise and create a crust. 
  4. Leave to bake for 35 minutes or until golden brown. Remove and rest on a cooling rack for 20 minutes. 
  5. Remember to cover your bread with tin foil over night. 
  6. The bread keeps for up to three days and makes great toast.
  7. For the granary loaf 1/2 white flour 1/2 granary flour and substitute sugar with black treacle. 
  8. Enjoy your bread making!

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