White bread

Sometimes you just need a nice big slice of white bread with a soup or stew. Now I'm definitely not one for shunning carbs but I rarely have bread in the house as it generally goes off before I can eat it. 


So I bake my own. Not actually as time consuming or difficult as people think. For me the real breakthrough moment with bread baking was understanding the science behind it. When baking bread everyone knows you need a strong flour but not necessarily why. Strong flour has a higher gluten content and this is what you need for a good bread. It is the gluten that holds the bread together and gives it that lovely consistency. 


The second thing that puts people off is kneading. This is basically where you work the dough to release the gluten which holds all the gas released by the yeast as it feeds off the sugars in the flour. Kneading creates strong gluten networks, if you knead less you get a less even dough. For a standard white sandwich loaf you need the work the dough a lot so you get a nice even distribution of bubbles in the dough.


White bread


500g strong white bread flour
1 1/2 tsp of dried active yeast
1 tsp sugar
1 tsp salt
350ml warm water (should be at a comfortable temperature to put your hand in)


Put the yeast, sugar and water in a small bowl and leave the yeast mixture to activate, 10-15 minutes. The mixture should be frothy on the top when it's ready. Whisk it with a fork to mix it.


Mix the flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture into the well and gradually bring the flour in, mixing well. Once all the flour has been incorporated, tip it onto a lightly floured surface and knead. The dough should be slightly sticky at first, but after kneading it will feel silky to the touch. 


Put the dough into a lightly oiled bowl and cover it with clingfilm. Leave to rise somewhere warm* until doubled in size. When the dough has doubled tip it out onto a surface again, and beat it down lightly. When it is flat fold it into 3, like a letter and pop it into a loaf tin, leaving the seam on top. 


Leave it in the tin covered with clingfilm to rise again until doubled in size. Whilst it is rising preheat the oven to 200C.


Place a tray of water in the bottom of the oven to create steam and then put the loaf in. After 10 minutes turn the heat down to 180C and cook for a further 15-25 minutes until golden and hollow sounding when tapped.






*If like me you are a poor student with a cold house then warm places can be improvised. For example I created a mini warm place by putting the bowl in a sleeping bag and warming the inside of the sleeping bag using a hairdryer before closing the bag to prevent heat escaping.