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I prefer to make bread from scratch and that's why have never considered (or never will) buying a bread machine.
Making bread is very therapeutic and I find I can escape into my own fantasy world when I am kneading the bread. This does not mean I don't like quicker recipes. I have come across a very simple recipe which has never failed me and in winter they rise in front of the coal and wood stove while a big pot of soup is bubbling away. Magic!
Yields 3 loaves - never lasts till the next day and as there are no preservatives in the bread I suggest consuming them maximum by the next day. I generally make them when I have a few people coming over for a meal.
Ingredients
1.5 kg wholemeal flour
1 table spoon salt
1 table spoon dark brown sugar
1 7g sachet easy blend yeast
2 pints lukewarm water
Method
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Put the flour in a large bowl and add salt and sugar. Mix well then make a well in the centre and put yeast in. |
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Pour a quarter of the lukewarm water over yeast and sprinkle with flour from the side of the bowl. |
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Leave the mix to bubble for 15 minutes in a warm place. |
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Add the rest of the water and mix well till it is a wet mixture. Leave to rest while you prepare the baking tins. |
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I normally use 2 lb loaf tins x 2 and 1 x 8 inch round tin - grease well and divide bread mixture between the tins. |
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Cover all the with oiled cling film and place in a warm place for an hour or till well risen. |
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Pre heat the oven to 200 degrees (180 for fan ovens) 15 minutes before putting the breads in. |
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Bake for 30 minutes or till bread has cooked. To check if the bread is ready, turn it over and tap the bottom. If it sounds hollow, bread is ready. |
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Take out of tin and cool on metal racks. Consume within 2 days. |
You will not be disappointed with this bread. There is no kneading required however you will need a strong wooden spoon to mix it all up. Cut into thick chunks and dunk in home made soup. The round bread is for guests to tear off pieces as they are waiting for the main course to get ready!
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