There is nothing quite like making your own bread. I've never been one to break out into a sweat kneading bread dough and any piece of kitchen equipment that helps make life easier is okay by me.
I find it easier to make the bread dough in the evening and then place the covered dough overnight in the fridge. In the morning take the risen dough from the fridge, allow to come up to room temperature for an hour or so, and then remove the air and shape ready for the next prove.
This is the recipe I mostly use and it will also work perfectly in the bread maker on the dough setting (using instant dried yeast only) or using a stand mixer.
Conventional Method in Italics
You will need:
- 500g white strong flour
- 20g fresh yeast or 10g instant dried yeast
- 20g soft butter
- 20g caster sugar
- 10g salt
- 310ml water
Add the water and yeast into the TM jug 2 mins/37/Speed 2. Place the flour, softened butter, salt and sugar into the jug.
Place the flour, instant dried yeast, melted butter, salt, sugar and tepid water into the bowl of the mixer.
Knead 6 minutes until the dough is elastic and no longer sticky.
Place the dough hook on and knead for 10 minutes until smooth and elastic.
Leave the dough in the TM jug, cover with oiled clingwrap and either rise at room temperature for 1 hour until double in size or overnight in the fridge.
Oil a large bowl, add the dough, cover with cling film. Leave for approximately one hour at room temperature until double in size or leave overnight in the fridge.
Remove the dough from the jug/bowl and knock back. Or, for the overnight dough, remove from the fridge and leave at room temperature for one hour. Shape by patting out into a rectangle. Roll up like a swiss roll from the short edge and pinch the edges together.
Place the shaped dough onto a floured tray, cover with oiled clingfilm and leave until double in size.
Preheat the oven to 230°C/210°C Fan.
Lightly spray the dough with water. Dust the bread with flour. Slash the bread three times with a very sharp knife.
Bake for 15 minutes then reduce the temperature to 200°C/180°C and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.
