One of my favourite smells is the smell of fresh bread baking in the oven.
This is the first time I've made bread from scratch, and it turned out amazingly. I used a great recipe from Kat (the Baking Explorer), that's a common theme you'll find on this blog because I love her recipes.
I used my trusty kitchen aid to make all my bakes, but in particular bread because who has time or the energy to knead dough by hand. If you do it by hand, I give you a massive round of applause.
Ingredients:
500 g Strong white bread flour
1 teaspoon Salt
7 g Sachet of fast action dried yeast
30 ml Olive oil
285-300 ml Water
Method:
In a bowl add your flour, salt and yeast. Make sure to add the yeast and salt on separate sides of the bowl. Combine the ingredients.
With the mixer on low, add the oil and then the water, until it forms a dough. The dough shouldn't be sweet or sticky. Add the water slowly because you nay not need it all.
Knead the dough on a low speed for 10 minutes. The dough should be soft to the touch. If you press it and the dough springs back, it's ready.
Place the dough inside an oiled bowl and cover with cling film and put in a warm place to rise. Leave it to rise for an hour or until it has doubled in size.
Once the dough has risen, put the dough onto a floured surface and shape into a loaf the size of your 9lb tin. Oil your tin and place the shaped dough inside.
Loosely cover the tin in cling film and leave to raise for 30 minutes.
Preheat your oven to 200C Fan/220C/425F/Gas Mark 7 and bake for 30 minutes.
The bread should be golden brown on top and sound hollow when you tap the base.
Watch the video here.
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