Easy Home Baked Bread

Home Baked Bread

There is nothing like the smell of fresh home-baked bread straight out of the oven.

I have been (trying to) bake bread for most of my adult life and with our recent home confinement under Covid, I have found the time to experiment once more with bread recipes.

I know classic bread making requires a fair bit of physical effort with hand kneading but this recipe uses a food mixer with a dough hook, in my case a Kenwood Chef stand mixer.

For us ‘silver bakers’ whose hands may not be quite as strong or flexible as they once were, the mixer is a Godsend.

You can still achieve great results by hand kneading but for consistency, the mixer wins hands down.

Great Bread Baking Tips:

• For consistent results every time, weigh all the ingredients carefully, including the liquids. Remember 1ml = 1g.
• Put a shallow tray in the bottom of the oven and when the loaf goes in, pour in a little boiling water to create steam.
• A good quality metal loaf tin gives the best results.
• To get a good rise the dough needs to be elastic, as bakers say “the wetter the better”. So add a little extra water if necessary.

You can find more great tips at theperfectloaf.com.

Other Recipes You Maybe Interested in …..

• Nanny’s Bread Pudding
• Squid and Black Pudding with Peppers
• Alioli
• Festive filled Brioche with baked Camembert
• Roasted Sardines with Pitta Bread and Salad

Easy White Loaf

Richard

Easy to make home baked white bread

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rising Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Side Dish

Cuisine 🇬🇧 British

Servings 12 slices

Calories 156 kcal

How Difficult Average

Suitable for Vegetarian Diet

Equipment

• Food mixer with dough hook
• Digital scales
• Tea towel
• 2lb loaf tin

Ingredients

  

1x2x3x

• 500 g strong white bread flour other flours may need extra water
• 10 g salt fine
• 30 g Olive oil or 30ml
• 7 g yeast dried, fast action
• 325 ml luke warm water plus extra if necessary

Conversions

Click here for a cooking conversions chart

Instructions

 

• Into the mixer bowl add the 325g of just warm water.
• Add the salt and the oil to the water followed by the bread flour.
• Sprinkle the yeast over the flour.
• Using the dough hook, mix on the lowest speed until a dough is formed then turn up the speed to no.1 and let the mixer knead the dough for 10 minutes.
• Tip the dough out and shape into a ball. Lightly oil the mixer bowl and putthe dough back, cover with a damp tea towel and leave in a warm draught free place to rise for about an hour until the dough has doubled in size.
• Take the loaf tin you will be using and lightly butter the inside and then coat with flour, turning the tin upside down and tap to remove the excess.
• When the dough has risen, turn it out onto a very lightly floured surface and knead gently to knock it back, this will give the finished bread a lovely texture.
• Shape the dough, place intothe tin, cover with the damptea towel and leave to rise again for about an hour to an hour and a half until doubled in size.
• Dust the risen loaf with a little flour.
• Preheat the oven to 240°C/Fan 220°C/Gas 9.
• When ready pour some boiling water into the lower tray and bake your bread just below the middle of the oven for 30 minutes.
• Remove from the tin once cooked and cool on a wire rack.

Nutrition Facts

Easy White Loaf

Serving Size

 

1 slice

Amount per Serving

Calories

156

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Carbohydrates

 

31

g

10

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword baked, bread

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