Everyone buys loaves of bread, so why bother with the tedious day long process of making your own? If you have never tried homemade bread, this recipe will convert you into a baker at your first bite. Never again will you buy prepackaged bread from supermarkets. Although this recipe does takes time, the actual process of making the loaf is simple! With a yield of 2 loaves, your house will be a carb heaven for over a week (if you can resist eating it all, that is!)
Along with the bread recipe, I have included a simple lunch idea, bruschetta! Ready in a matter of minutes and the perfect topping for this loaf. After-all, who can resist the classic Italian combination of tomatoes, basil and garlic?
Easy White Bread Loaf
Yield: 2 Loaves
Ingredients:
2 Cups water (470ml)
1 1/2 tbsp Instant Dry Yeast
1 1/2 tsp Salt
1/4 Cup Vegetable Oil (3 tbsp.)
5-6 Cups Flour (600-720)
1/2 Cup Sugar (100g)
Method:
– In a bowl, mix together 5 cups (600g)of flour, yeast and sugar
– Add the oil, water and salt and combine using hands, to form a dough. If the dough is very sticky add the extra cup of flour
– Knead the dough for 10-15 minutes on a lightly floured surface, adding extra sprinklings of flour to the dough or surface if it begins sticking
– When the dough is elastic (*see note) stop kneading and place the dough in a well oiled bowl. Cover with a damp cloth and leave to prove in a warm place for approximately an hour, or until it has doubled in size
– Once risen, knock the dough back by punching the dough down. Take the dough out of the bowl and knead for 1-2 minutes to release any air pockets then divide the dough into 2
– Shape the dough into 2 loaves, or place in two oiled loaf tins
– Cover and leave the loaves to rise again for 30 minutes.- Preheat oven to gas mark 5
– Once Risen, bake the loaves for 40 minutes to an hour. Until a brown crust has formed and the dough is hollow sounding when tapped. If the dough is becoming to brown, reduce the heat
– Remove from the oven and allow to cool. Store in a bread tin.
Note:
- To test whether your dough is elastic enough to stop kneading, use the window plane test. take a small ball of dough and stretch it out. If the dough is elastic it should stretch so thin that you can see light through it without the dough breaking.
Bruschetta
Ingredients:
– 1 Large Tomato (or a handful of smaller tomatoes)
– 2 slices of Bread
– 1 tbsp Olive Oil
– 1 Garlic Clove
– A Small Handful of Fresh Basil
– Salt and Pepper
Method:
– Chop the tomato into small chunks and add to a medium bowl
– Grate the garlic into the tomatoes
– Chop the basil and add to the tomatoes and garlic with the oil and a pinch of salt and pepper. Mix ingredients until well combined
– Toast the slices of bread.
-Once toasted top each slice with the tomato mix. Drizzle with olive oil and balsamic vinegar & Enjoy!
Kate Cooks Vegan 