I was under the impression that yeast generally needed sugar to help it activate. There is no sugar mentioned in this recipe and I was wondering why, especially if using instant dried yeast i
Is there a reason?
Notebooks at the ready for Baking 101, with this simple white loaf recipe. Once you've mastered basic bread, you'll be a fully proven baker.Rate this recipe:
- 1½-2 hours (+ 45 minutes to prove)
- 40 minutes
- makes 2 loaves
- * 1kg strong white bread flour
- * 10g fast-action yeast
- * 15g fine salt
- * 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
- * 600ml warm water
1. Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size - in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.
Hi all. everything worked fine for me, doing this recipe with 25g fresh yeast and then rising for 45 mins and 20 mins if you dont have fast-action yeast. My problem though, is that the nice crust is ruined and completely soift the day after, when containing the loave in a plastic bag or paper bag. Does anybody have any good tips for maintaining the nice crisp crust for a day or two?
mamabear, I find that once the family smell the bread coming out of the oven there is no need for storage! They're on it before it's even cooled!
However I have found it lasts well if wrapped in greaseproof paper.
Great simple bread. I had seen on the show and thought I would give it a go. Didn't turn out that well. However looking at the instructions here I saw my mistake. I used way too much flour. That corrected it didn't take long to make up and was a wonderful compliment to my my meal.
mamabear if it was me I would store the extra loaf in the freezer.
I am about to attempt this recipe (and baking bread) for the first time ever. I just have a quick question before I start though: what is the best way to store/keep the bread? As this recipe makes two loaves, lets say loave # 1 lasts us/gets eaten within 1-2 days, what is the best way to store/keep loave #2 so that it lasts until we need it- say 3-4 days later?
I do realise I could halve the recipe and make one loave at a time, ensuring it is always at it's freshest but with work/children etc baking once a week to last most of the week is usually easiest.
Sorry if this has been answered elsewhere on the site, I'm just finding my way around.
Thank You :)
Sorry it was you that I was replying to not liz, Hope it works for you as there is nothing more enjoyable than a perfectly made loaf of bread made by your own hands.
All the best.
I'm not quite sure wether you are replying to Liz or me but your information is usefull anyway, thank you!
I'm using dried yeast, so that explains the "burning out" on the second rising. I have been experimenting with putting it in a slightly warmer spot for the second rising and leaving it longer.
But I'll also see what happens if I leave it to rise just once, and then straight into the oven...
Thank you again.
The second rising will take a lot longer to achieve as it is not as active as the first rising, also it depends on what type of yeast you are using, if it is fresh yeast you should be able to get a good second,third and sometimes a fourth rising from the dough but it does take longer between risings to achieve the right size, If you are using fast acting dried yeast then it is only really meant for 1 rising as it does tend to burn itself out so to speak, try giving it a first rising with this type,if this is the type you are using and see how it turns out, if using fresh yeast try and give it a little longer to rise and see if this works better.
Each time I make the bread it rises beautifully the first time (it gets a "Wow!" out of me every time), but after deflating and re-shaping it never seems to rise enough the second time. This leaves the bread somewhat "heavy". I have just been watching the River Cottage Every Day bread episode to compare the size of the ready-to-bake risen loaves with my own, and mine are definately smaller. I put them on a wooden board and cover them with a warm damp teatowel as instructed, and leave them in the exact same place as during the first rising.
Does anybody know what I might be doing wrong? Or does anybody have any tips?
Thank you very much in advance!
Double the amount of fresh yeast to dried and yes to just disolving in warm water.
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