Bread is a basic recipes & yet very satisfying to make.

It has very few ingredients but is very versatile.

Varying the type of flour can produce completely different breads (wholemeal, granary, corn bread, etc), as can adding other ingredients to the mix (nuts, raisins, etc). You can shape the bread as you wish and add a variety of toppings, all to your own tastes.Time: 2-3 hours.

Warning: Bread is not quick to make. This is definitely one for a rainy day or an early morning.

Kit list:

• weighing scales
• two large bowls
• wooden spoon
• cling film.

Ingredients:

• 675g strong white flour (plus extra for flouring)
• 1.5 tsp salt
• 1.5 tsp sugar
• 3 tsp easy blend yeast
• 1.5 tbsp virgin olive oil (plus a little extra)
• 450ml 0r 3/4 pint warm water.

Preparation:

• Ensure that you have warm water before beginning the recipe.

Method.

I break the making of bread down in to 5 sections:

• mixing
• kneading
• rising
• knocking back
• proving.

Mixing:

i. Stir together the salt and flour in a large bowl, then add and mix the sugar and yeast

ii. Make a well in the centre of the mix

Slowly pour the water and oil into the well (keeping a little back to alter the consistency if needed)

iii. Stir with the wooden spoon and bring together to form a soft dough.

Kneading:

i. Turn dough out on to a lightly floured surface

ii. Knead for 10 minutes until smooth and elastic (it’s important not to skimp on the kneading otherwise your bread will turn out very heavy).

Rising:

i. Place the dough into a large, lightly oiled, warm bowl

ii. Cover with cling film and leave in a warm place for approx. 1 hour to rise (it should approx. double in size).

Knocking back:

i. When the dough has risen, place it on to a clean, very lightly floured work surface and, with floured hands, knead the dough again, ‘knocking it back’ to its original size

ii. Knead for about 5 minutes until smooth and elastic

iii. Shape as required (in my case I’m splitting it in three portions: 1 to cook today, 1 to keep in the fridge for later today, and 1 to freeze)

iv. Pre-heat the oven to 220 degrees celcius.

Proving:

i. Cover the loaf/roll/bap etc (which ever you chose to make) and return to a warm place until it has risen to about 1 half times its size (should take 10-30 minutes)

ii. Bake the dough in the oven for 10-15 minutes (this kills the yeast)

iii. Reduce the heat to 190 degrees celcius and bake for 30 minutes

iv. Your bread is ready when it has risen, become golden and is hollow when tapped underneath

Leave to cool on a wire rack for 15-30 minutes then store or serve.

Have a go yourself, let me know how you get on, and please share your own recipes. Take photos of your masterpiece and either send me a link or post them on Twitter and Tweet @scottcolfer. Happy cooking!