So last week we decided to give bread making a try. We still had some strong white bread flour in the cupboard, leftover from making pizza dough earlier in the year so it seemed like the perfect opportunity to try something new and to clean out the cupboard at the same time. We decided to start with a white loaf figuring that if that went well then we could be a bit more adventurous next time.
As you can see from the picture below we ended up with 2 loaves of slightly differing sizes. They may not look perfect but we’re very proud of our rustic looking loaves. They were completely delicious with butter and jam.

The bread can be frozen once baked and tastes just as good once defrosted. So why not make up a big batch and then enjoy homemade bread without any effort (or expense) whenever you want!


450g strong plain flour
1 1/2 tsp fast-action dried yeast
1 tsp salt
1 tsp sugar
1 tsp vegetable oil
300ml tepid water

Sift the flour and yeast together in a large bowl, then mix in salt and sugar. add the oil and water. Mixing to form a soft dough.
Turn onto a floured surface and knead for 5-10 minutes or until smooth and elastic. Turn into a oiled bowl covering with a damp tea towel and leave in a warm placed until the dough had doubled in size – about 1 hour.
Once risen lightly knead before shaping and placing on an oiled and floured baking tray. Cover with the damp towel and leave to rise – 30 mins.
Dust with flour, slash the top of the bread and place in a preheated oven (220C, 425F or Gas 7) for 20 minutes.
Reduce to 200C and bake for a further 20 mins or until risen with a golden crust. Tap the bottom to check if the bread is cooked. You want it to sound hollow when tapped.

This recipe is from The Cooking Book by Dorling Kindersley.

– Lau


4 thoughts on “Bread

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