This is a very basic bread recipe which can be alternated as well. We decided to create this recipe as even traces of sesame seeds in shop breads were causing Spencer to have food allergies. Plus, the smell of fresh bread cooking is divine and you know exactly what is in it!

Prep time: 20 minutes | Cooking time: 30 minutes | Makes: 2 Round Loaves (10-12 thick slices)

 

Ingredients

3 1/3 Cups (500g) Plain Flour

2 Teaspoons (One 7g Satchet) of Dried Yeast

1 Teaspoon Salt

1 1/2 Cups (375mls) Lukewarm Water

Melted Butter for greasing and brushing

 

To Make

Place the plain flour, yeast and salt in a large bowl and mix well to combine.

Make a well in the centre and add the water to the dry ingredients.

Stir until combined and then use your hands to gather the dough together in the bowl.

Place the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and has some elasticity. You will know when the dough is ready when it pops back up after you have pushed your finger onto it.

Brush a large bowl with melted butter, shape the dough into a ball and place inside the bowl.  Cover the bowl with plastic wrap or a damp tea towel and then place it in a warm, draught-free place to allow the dough to rise (our dough is popped near the stove). It will take around 45-70 minutes to rise.

Once the dough has doubled in size, transfer the dough to a lightly floured surface and keep pushing down on the dough until it has gone back to its original size. This will remove excess carbon dioxide and the yeast taste.

Preheat oven to 200°C and line baking tray with baking paper.

Divide the dough into two round portions and place on baking tray. Brush with butter and bake for 30 minutes.

Turn the loaf immediately onto a wire rack and allow to cool. You will know the inside of the bread is cooked if you knock on the bottom of it and it sounds hollow.

This bread is best enjoyed on the day but we also keep ours for toast over the next two days.

Ps. Any stale leftovers can be turned into breadcrumbs and frozen in a sealed freezer bag.

Alternatives

For a wholemeal loaf, replace the 2 cups (300g) of plain flour with 2 cups wholemeal flour and 1 tablespoon of brown sugar to the dry ingredients before adding water.

Add any of these to the dry ingredients before adding water: walnuts, cinnamon, cheese, garlic or herbs!

You can also top the bread with poppy seeds or seeds.