I got the bread bug back in the spring. For weeks I lovingly made my dough, kneaded it, let it rise, knocked it back, let it rise again, shaped it, baked it and devoured it. But then, as quickly as I’d got into the habit, I fell out of it again. The usual story – busy at work, busy at home, and frankly it was all taking a bit too LONG.
Fast forward to the autumn and I wanted to try again. I wanted to know what was actually in my toast at breakfast time (no preservatives or E-numbers, thanks very much), I wanted to experience that feeling you get when you turn flour, yeast and water into a lovely springy dough by hand, that calm that descends as you knead, that feeling that you are partaking in something that humans have done for centuries; ‘Give us this day our daily bread.’ I wanted that therapeutic bread-making experience (man).
But I also needed to keep it real. I work. I have a family. I have a lot of boxsets to watch and blogs to read. I needed the simplest bread recipe IN THE WORLD. I consulted my cookbooks and found lots of differing opinions, lots of chat about precise water temperatures and thermometers, lots of mentions of spelt flour. I just wanted something easy that worked.
And where, dear reader, did I end up finding this recipe? ON THE YEAST PACKET. Of all places. Yup, the good old Allinson’s 6 x 7g Yeast Sachet packet has the winning bread recipe. It works Every Time. It is very easy. The bread tastes great. I like it. I am sharing it here. Try it. You will thank me. Your other half will thank me. Your offspring will thank me.
In return, I thank you for reading and sharing
ALLISON’S EASY BAKE BREAD RECIPE FOR HAND BAKING
(the name says it all, really)
What you need
650g (1lb 7oz) Allinson Strong White Bread Flour (or other SWBF)
10g (2tsp) salt
5g (1tsp) sugar
15g (½ oz) soft butter or 15ml vegetable oil
7g sachet of Allinson Easy Bake Yeast
400ml (14floz) warm water (1 part boiling, 2 parts cold)
What to do
- In a bowl mix together the flour, salt, sugar and yeast. Rub in the butter, or stir in the vegetable oil.
- Add warm water and mix to form a soft dough. Knead for 10 minutes on a floured surface or until dough is smooth and elastic.
- Shape as desired and place into loaf tins* or onto warm greased baking sheets.
- Preheat oven to 230°C/450°F/Gas Mark 8 (or do this in about half an hour)
- Cover dough with cling film or a damp tea towel and leave to rise in a warm place for around 45 minutes, or until double in size. (At this stage you can brush top of your loaf with milk and sprinkle seeds on top – pumpkin and poppy work well, I find.)
- Place in the centre of your preheated oven and bake for around 30 minutes (around 15 minutes for rolls). When ready, the bread should sound hollow when tapped on the bottom.
- Remove from the oven and cool on a wire tray.
For wholemeal bread, follow the recipe above, using Allinson Wholemeal Bread Flour and add an additional 50ml (2floz) warm water.
*My top tip here is to pre-warm your loaf tins if you can; it seems to make a difference – just put in a v. low oven to warm through.
This post was not sponsored, not anything, just hopefully helpful!