by Jed Eane

Created on: January 12, 2009   Last Updated: June 08, 2009

As this technological age advances on, it's good to know that some of the best things in life are the simple ones. And making homemade bread is very simple. No gadgets, no wizadry, nothing's needed but a few simple ingredients, and a little time and patience (patience, of course, being one of the aspects of living in today's modern world that's perhaps too often missing). And that's the beauty of making homemade bread: producing a healthy and nutritious staple of the average westerner's diet at very little cost and with such a simple process.

What you need to make homemade bread is a good strong flour, yeast, and a little oil; and in terms of apparatus, apart from an oven, just a bowl for mixing (although some recipes don't even call for this, you just mix the ingredients together on a clean counter-top), and a baking tray. What you will need however, if you're going to bake bread the "old-fashioned" way (i.e. without the use of any wizadry such as a bread-making machine), is a little bit of effort. Effort is required to knead the dough to a silky and elastic texture. You also need patience to let the dough "prove" (rise). The number one problem that would-be breadmakers experience is their dough not rising. There are countless ways to get dough to rise including placing it on the stove while something's cooking in the oven. However, providing you let your dough prove somewhere warm, then it should rise. Also ensure that the yeast you're using is still active; check the expiry date on the packet.

The following recipe makes one basic white loaf:

500g strong white bread flour (plus a little extra for dusting)
1 tsp fine salt
7g sachet of dry active yeast
1 tbsp olive oil

Sift the flour and salt in a bowl. Stir in the yeast. Make a well in the center and gradually mix in 300ml warm water and the oil until the dough comes together, use a little more water if necessary. Turn the dough out onto a floured counter-top and knead for about ten minutes. When kneading the dough, gently stretch it without actually tearing it and push it back down with the lower part of your palm, turning the entire ball of dough as you do it. When the dough feels springy and elastic put it in an oiled bowl, cover with a damp towel, and place it somewhere warm (it should take about one hour to rise). Once it's risen, place the dough back on to the floured counter-top and punch it to get the gas out of it. Knead it again for a few minutes then shape it into a football and make deep slashes

• 1
• 2
• Next Page >>