Wednesday 5 March 2014


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Home baked bread is fantastic and it is so far superior to what you can buy in a shop. This recipe is for basic white bread, and can be easily adapted to suit your taste. 

If you feel a bit intimidated by making your own loaf of bread then you can always adapt this recipe to make rolls.  Its so simple that children will love to have a go too.  We often make 'tortoise bread' from a large roll with smaller attached rolls for head and legs.


500 g /1 lb 2 oz strong white flour
25 g sachet dried yeast
40 g butter

2 tablespoon oil
1 pinch sugar

1 tablespoon salt
100 ml / 10 fl oz warm water


Sift the flour into a large mixing bowl. Make a hollow and add the butter, yeast and sugar.  Add the salt to the warm water and pour a little at a time into the mixing bowl, stirring together with a  spoon, until all the flour is incorporated.  Gently knead the mixture with your fingers until it forms a smooth dough.

Lightly oil a work surface and quickly knead the dough until it is stretchy and elastic.  Put the dough back into the mixing bowl and cover with a damp tea towel.  Keep at room temperature. Leave the mixture to rise for about an hour, until it has doubled in size.

Remove the dough from the bowl and shape.   Knock back the dough to remove any air by kneading the dough on a lightly floured surface. Shape into a rectangular or circular loaf.

Place on a greased baking sheet, cover with a tea towel and leave to prove for a further hour.  It should double in size again during this time. Gently score the top of the loaf and cover lightly with flour.

Preheat the oven to 220 c/gas mark 7.

Bake for 30 - 35 minutes until the bread has risen and is golden brown.  Tap the bottom of the loaf to see if it sounds hollow, as this means it is cooked. Allow to cool on a wire rack.

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