Thursday, August 12, 2010

Bread Recipe

Yesterday, I posted pictures of the bread and today the recipe... Please note, I am no baker and this is one of only two bread recipes I've tried, ever. If you know a great one too, please link to it in the comments.

It was Kara who requested this recipe and Kara, I know you're American so I apologise that this is in metric measurements but I do not speak the language of imperial measurements.

500g strong or bakers flour
6g sugar (I've been using white)
6g bread improver
7g dried yeast sachet
6g salt
20g (not mls) olive oil
310g (not mls) water

Mix it all together either by hand or in your Kitchenaid (I've tried both ways and a Kitchenaid with a dough hook is a god-send...).

If you're doing it by hand you need to knead it for about 10 minutes. Cover it and leave it to rise. Once it's roughly doubled in size, 'knock it back' (knead it) again for another few minutes. Leave it to rise again to double in size. Then, do this a third time and put it in a tin sprayed with olive oil, or just mould it into a cigar shape.

Leave it to rise the third time, then cook it in an oven at 220 degrees celsius for 25 minutes.

Then, turn it onto a rack to cool. One thing I learned last night is that, if it sticks to the pan, do not viciously try and shake it out. It can split down the middle and, unlike with a cake, this can't be remedied with icing and sprinkles. On the plus side, now we have two loafs of bread for this weekend.


  1. Thanks for that I might give it a go! Mmmm, hot bread with butter....

  2. yummy! thank you so much for sharing... i'll have to figure out the conversions, but the part i'm most excited about is that it sounds easy enough that even i could make it {i really suck at cooking} -- can't wait to try!!!

  3. You are right, bread makes the house smell great.
    Wondering what bread improver is, well by the name I can guess, but,... will google.
    Imperial measurements, LOL, I wish nobody did, can't stand it. Doesn't make sense.
    Must bake soon.


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