If you haven’t tried making your own bread before, then this is the easy bread recipe for you. Making bread is actually very simple. We use Allinson’s very strong white bread flour which will give you great results.
In just a few simple steps of mixing, kneading, proving and baking, your house will be filled with the best smell in the world and you'll have a loaf of tasty bread to boot.
Find out below how to make homemade bread from scratch. You've got this.
Mix the flour, salt and sugar in a large bowl. Rub in the butter, stir in the yeast.
Step 2
Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes
Step 3
Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray. To make rolls, divide the dough in to 50g-75g pieces, shape into balls and place on a warm baking sheet.
Step 4
Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.
How to Get a Crisp Crust on your Bread
For a crisp crust, remove the loaf from the tin and place on a baking sheet for the last 5 minutes of cooking. Once the bread has cooled, wrap the bread in brown paper.
Step 5
Pre-heat your oven to 230°C, 210°C Fan / 450°F / Gas Mark 8.
Step 6
Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c (180°C fan, 400°F, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.
Step 7
For rolls, bake just for 15-20 minutes at 230C, 210 Fan/450F/Gas Mark 8. Turn out the bread and cool on a wire rack.
Ingredients
MetricImperial
500gAllinson's very strong white bread flour
1 tspSalt
1 tspSilver Spoon White Caster Sugar
15gUnsalted butter (softened)
1 sachetAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
300mlWarm water
Utensils
2lb loaf tin
Nutritional information per 47g serving
Energy 121cal
Fat 1.2g
of which Saturates 0.6g
Carbohydrates 23g
of which Sugars 0g
Protein 4.1g
Salt 0.31g
84 Baker Ratings
If I may, that is a tad low on water. Add 15g more water and just see. It will be so much better. Another thing to try is use 100g of scalded whole milk. The scalding is important. Just take the milk abobe 85C briefly and let it cool before using.
