For some people, bread is a necessity that they simply can't live without.
As convenient as it is to buy some from the shop, it's usually full of nasty ingredients that just aren't necessary! Making homemade bread is far healthier for you and is super duper, easy, peasy.
It takes only 6 ingredients for a loaf that is so, so soft and fluffy, and tastes even better than the shop bought stuff.
It is perfect to have buttered up and dipped into some curry or baked beans, and makes fantastic sandwiches.
The bread holds it's shape perfectly and is also delicious toasted. We love it with a good spread of butter, jam or peanut butter - it's SO GOOD!
It's such a fuss-free recipe too, as it requires roughly 1 minute of kneading and thats mainly just to form it's shape. All the ingredients come together in just 5 minutes. The only time consuming part about making it is, letting it rise for 2-3 hours.
Also, this bread recipe requires NO loaf tin. No special bread tin is needed for this recipe. This is more of a rustic style loaf, and is baked on a baking sheet lined with parchment.
We're sure you'll love this bread just as much as we do, and are sure it'll become your new go to recipe!
We've made it twice this week already, and it is definitely 'Family Approved'.
This recipe makes two loafs, which tends to last us two days. However, if this seems too much bread for you, then simply bake, cool, slice and freeze. Slicing before you freeze it makes it more practical and convenient to use. Just pull out what you need on that day and let it thaw.
Also if wrapped and stored correctly the bread will stay fresh and soft for at least, 3 days.
Happy Baking!
The Chai Home 😋
INGREDIENTS
Makes 2 loafs
1kg of White Bread Flour or Plain Flour - plus extra for dusting
750ml of Warm Water
10g sachet of Instant Yeast
1x tbsp of Golden Caster Sugar
2x pinches of Salt
1/4 cup of Olive Oil
METHOD
Add the warm water to a glass measuring jug and add the yeast. Mix together with a fork, ensuring the yeast isn't all stuck to the edges of the jug.
Now add the sugar and give a quick mix again, before putting to one side to activate. At least 5 minutes. It should be slightly frothy on top.
In a large mixing bowl add the flour and salt. Use your hands or a utensil to mix the flour through the flour.
Once your yeast is activated give it another quick mix with a fork, and then pour it into your flour.
Now add in the olive oil.
Now combine together thoroughly using a wooden spoon, or our preferred tool is a Danish Dough Hook.
When you've combined it as best as you can, dust your hand and the top of your dough with flour, and take roughly 30 seconds to knead (shape) your dough into a rough ball shape. No perfection needed.
Cover the bowl with a clean dry tea-towel and leave in a warm place for 1-2 hours or until your dough has doubled in size.
Now will be a good time to line a large baking sheet with parchment paper.
Once the dough has doubled in size, remove the tea-towel.
Lightly dust a clean worktop with flour. Also add a light sprinkling to the top of the dough and to your hand.
Punch into the centre of your dough to release the air and tip out onto your prepared floured surface.
Give the dough a quick 1 minute knead (reshaping the dough) and then using a knife or pastry cutter, divide the dough in half.
Form each half into a ball, tucking the edges underneath. It does not have to be perfect. Once your happy with your shape go ahead and transfer to your lined baking sheet.
Cover with a clean dry tea-towel and leave to rise for 1 hour or until the dough has doubled in size.
Approximately 45 minutes into your proofing time go ahead and preheat the oven to 220C.
Once your dough has doubled in size, remove the tea-towel and place on the top shelf of your preheated oven, and bake for 35 minutes.
Remove from the oven and allow to cool slightly before transferring to a wired cooling rack. Be sure to remove the parchment paper, and allow to cool completely before serving.
Enjoy!
*To keep the bread fresh for the next day we like to allow the bread to fully cool before wrapping it fully in parchment paper. Ensure all ends are covered. We then wrap it in a clean tea-towel, and pop it inside a plastic bag. Tie or fold the ends over and it should keep nice and fresh until the following day.
*Alternatively wrap in clingfilm and store in the freezer until needed. A little tip is to slice the bread before freezing. That way you can just pull out what you need, plus it's quicker to defrost. Flash freeze the slices individually before storing in a freezer bag or wrapping in clingfilm.
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