Firstly I need to give the credit for this recipe to my lovely friend Kath who inspires me to bake new things and provides me with a steady flow of recipes! Kath however gives credit for this recipe to Delia Smith, who apparently created this recipe (or something like it) and so I guess I should do the same! So, credit for this recipe goes to Delia (and Kath).
I am not a great bread-maker. Mainly because the thought of it seems like a lot of effort – kneading, rising, knocking back, proving and that’s before it even gets to the oven! That said, I absolutely love fresh bread and could not live without it. So, I love this recipe as it seems a good compromise of fresh bread which is also time effective! And it’s tasty too. It can be a little dense depending what type of flour you use, compared to your average sandwich loaf, but it really is a good all-rounder.
1lb 4oz Bread Flour (some personal favourites are seeded wholemeal and Spelt flour, but you can use any type or combination you like as long as it is strong bread flour. For a lighter loaf I sometimes combine seeded white and wholemeal flour)
2tsp Fast Action Yeast (I use Doves Fast Action Yeast which comes in a little orange packet – much more economical and much less packaging that buying in sachets)
2tsp Light Brown Sugar
1tsp Salt (I tend to use slightly less and it still works!)
16floz hand-hot water
Mix all the dry ingredients together. Add the water and mix thoroughly.
Put dough into a loaf tin (I use a silicone bread tray as it’s easier to tip the bread out and clean and works just as well as a tin).
Leave to rise for about 30 minutes (depending how hot your house is – my house is often too cold for bread to rise, so if I can’t put it on a sunny window sill then I put it in a very low (50C) oven – but watch out as it can rise quickly this way!).
Bake for about 45 minutes – until the bread is golden and it sounds hollow when you tap the bottom of the loaf.
Leave to cool (but make sure you try a slice whilst it’s still warm!)