Bread – Bloomer Loaf
This recipe is pretty similar to the previous recipe I posted for homemade bread. The difference is the amount of liquid and the oil I used. Also, I sliced the bread and did not use a loaf tin in order to make the classic bloomer shape. Making bread is far cheaper and much more fun than buying from the shops. The only cost really is your time and effort. Luckily I have plenty at the moment.
500g Strong White Bread Flour (You can get 1.5kg for less than a £1)
300mll of warm water (I just combine half boiling and half cold water)
25ml Rapeseed Oil (You can use olive oil if you prefer)
10g Sea Salt
Pinch of Sugar
1 Sachet of Fast Acting Yeast
- Combine The the flour, yeast and salt. Mix well, but be careful not to put the salt directly onto the yeast. I put the yeast in first, mix and then add the salt.
- Add the liquids and mix and knead until they combine to form a smooth, elastic dough.
- Rest in the mixing bowl for 30 mins. Make sure it is covered with food wrap or a tea towel.
- Use some flour to dust a clean work surface. Scrape out the dough with a plastic spatula. You can use your hands if you want. You now need to knead your dough for about 15-20mins. See this video for an example of how to knead bread dough.
- You know it is done when it is almost see through when stretched. I usually hold it up to the window or kitchen light.
- Place back into the mixing bowl to rest for 1 hour. It will double in size and smell slightly fermented when it’s done. Preheat your oven to 220C (200 for fan assisted), Gas mark 7 or 425 F. I have a bake setting on my oven so I don’t have to use a fan. I find this gives a better result.
- Knock out the dough by flattening hit out with your palms and then use your fingers to poke dimples in the dough.
- Shape into an oval shape on baking paper Make slices horizontally across the dough on the top. Oil the top of the loaf. Put in the centre of the oven and bake for 30-35 mins.
- When baked correctly your bread should sound hollow when tapped. Place your loaf on a cooling rack until cold.
This bread makes amazing toast for those weekend mornings where you need something a bit special.