Easy homemade bread

We have a rule here - if we want to eat bread we must either walk or cycle to the boulangerie - this either promotes a lack of exercise but leads to eating a lack of bread or leads to eating lots of fresh bread whilst ridding ourselves of a few calories in order to get it!  It seems to work.

That said, it was raining the other day when I wanted some bread and instead of walking or cycling to the boulangerie, I finally decided to make some bread - it’ll take me a while to master a traditional baguette but I’m pleased to report (as pictured above) that I’ve found a fairly foolproof method for basic bread using only 5 ingredients and some water - I’m now keen to try incorporating bacon bits and caramalised onions and turning my basic loaf into a lovely fougasse OR adding walnuts and figs to serve with foie gras - if this does indeed happen - we’re simply going to have to exercise for the sake of exercise as opposed to having to dangle the carrot (in the form of bread) in front of ourselves and our bikes!! :)

This recipe takes approx 2 1/2 hours from start to finish so if you start making it at 10.30 in the morning you can enjoy it with your lunch at 1 o’clock!

Easy Olive Oil Bread
7g sachet yeast

500g strong bread flour (white or wholewheat)

2tsp salt (adds flavour and slows down the rising action of the yeast giving you a stronger dough)

1 tsp sugar (a little sugar or honey feeds the yeast to give it a better rise)

2 tbsp olive oil (a little fat adds flavour and stops the bread from drying out too quickly, although it’s not essential)

Tip the flour into a mixing bowl and stir in the yeast, salt and sugar.

Boil the kettle and measure 100ml into a jug.  Top up with cold water to the 300ml mark.  Add the oil.

Make a well in the centre of the dry ingredients and pour in the liquid all at once.  Mix quickly using your hands to make a soft and slightly sticky dough (white flour will be stickier than wholewheat).  Wipe the dough around the bowl to pick up any loose flour.

Sprinkle the work surface with flour and tip out the dough.  Knead it by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand.  Give it a quarter turn and repeat for a few minutes.

When the dough is smooth, put it back into the mixing bowl (I oil the mixing bowl lightly which helps stop it sticking after the first rise), cover with a tea towel and leave to rest for 1 hour (no need to find a warm place).  

Tip the dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash the top with a sharp knife.  Cover again and rise for a further 30 minutes.

Heat the oven to 240C - Bake for 30-35 minutes until browned and crisp.

Bon Apetit!