Sunday, 14 April 2013


There is nothing quite like the 
smell of home cooked bread!

 It tastes good too, and can be done in batches and frozen if you want to, but a daily freshly cooked loaf of bread is a healthy and inexpensive way to feed the family on a budget.

A Saturday Breakfast Show feature, "Let's Get Cooking" on Inspiration FM Community Radio, and if i was to do this feature i had better try and do these recipes myself, plus it's fun. 

 Supermarkets and bakers shops provided an easy way out to baking by making crusty bread for you. But let's get back to basics and try and make some good home made food for ourselves, and if i can do it so can you!

Bread is the staple food of many countries. In addition to the wide popularity of white bread, a variety of flours are used for making good quality alternative breads, including organic, granary, and wholemeal flours.

butter for greasing
450 grammes / 1lb strong white bread flour, plus extra for dusting
1 tea spoon of salt
1 and half tea spoons of easy blend dried yeast
1 table spoon of vegetable oil, plus extra for oiling
350 millilitre's / 12 fluid ounces tepid water.

Grease a 900 gramme/ 2 lb loaf tin or 2 baking sheets.
 sift the flour and salt together in a pre warmed bowl. Stir in the yeast. Make a well in the centre. Add the oil and water to the well and mix to form a dough. 

Turn the dough onto a lightly floured work surface and knead the dough for 5 to 10 minutes, or until smooth and smooth and elastic. Put the dough in a well oiled bowl, cover with cling film and leave to rise for one hour, or until doubled in size.

Turn out the dough 
and knead lightly!

Turn out the dough again and knead lightly. For a loaf, shape into a rectangle the length of the tin and three times the width. With long sides facing you, fold the top and press together. Transfer to the prepared tin, join side down. Alternatively, to make rolls, cut the dough into eight equal pieces, shape each piece into a round shape and space well apart on the prepared baking sheets. Dust with a little extra flour for a softer crust. Cover and leave in a warm place for thirty minutes, or until the loaf has risen above the tin, or the rolls have doubled in size. Preheat the oven to 230°C/ 450°F/ Gas mark 8.

If baking a loaf, bake in the centre of a of the preheated oven for 25- 30 minutes, or until it sounds hollow if tapped on the base. If top is browning too much, reduce oven temperature a little. For rolls bake for fifteen to twenty minutes, swapping the baking sheets around halfway through the baking time. Transfer to a wire rack and leave to cool. Eat as fresh as possible. I love my fresh bread with just butter. Enjoy!

Jerry Wright

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