Sometimes the simple things are best. Take bread for example. It’s Sunday morning and you wake up after a slightly longer slumber than in the week. You pop down the shops for the Sunday paper, switch the kettle on and get on with with making a lazy Sunday breakfast. Toast with jam, maybe a classic bacon sandwich or even scrambled eggs on toast. Either way it all normally starts with the perfect loaf of bread, right?
So how about making your own loaf and going for a flash Sunday morning breakfast? Surprisingly it’s actually not as hard as you would think. Time consuming? ….erm, yes, but the rewards for making this simple loaf are well worth it.
What you’ll need?
560g organic white flour
10g sea salt
20ml sunflower oil
5g dried yeast
300ml tepid water
With a fork, stir the yeast and sunflower oil into the water and empty the contents into a bowl already filled with the flour and salt. Mix the ingredients together, then turn the dough onto a floured surface and knead for 15 minutes. You’re looking for a smooth and elastic dough. Pop the the dough back into the bowl and cover with cling film. Leave in a warm place for an hour.
Remove the dough from the bowl and gently re-shape to fit evenly into a well oiled loaf tin. Dust with flour, cover with cling film and leave for another hour. Make sure it’s a warm place so the dough rises. After you’re about 30 minutes into the final proofing crank the oven up as high as it goes. Aim for around 240° if you can. Before adding to the oven, slash the top of the loaf and give it a gentle spray of water. This will give you a lovely crispy crust.
After 10 minutes drop the oven temperature down to 210° and bake till golden all over. Let the smell fill your home and gloat in the glory that you made this awesome Sunday loaf. Simple eh!