Making bread 2 or 3 times a week, this recipe gets good results from a few simple ingredients that I can remember off the top of my head without much weighing out…
1 loaf or 6 large cobs
- 500g flour (usually 1/2 a bag)
- 1 tsp salt
- 2tsp yeast
- 300ml warm water
Mix everything either by hand or in your breadmaker. I like to use a mix of both methods. I use the dough mix setting on my bread maker to mix and prove once. Then I divide into 6 cobs, let the dough prove for another 20-30 minutes in a warm spot then cook it in my fan oven for 25 mins at 180 deg C.
Keeps for 3-4 days in a Ziplock bag.
TIPS
You can tweak these to suit your taste but my tips are as follows…
Salt – I actually use “No Salt” a sodium free alternative with good results.
Yeast – I make bread a lot from scratch so I buy a big bag of dry powdered yeast, freeze most of it and keep a small pot in the fridge for day to day use.
Flour – my current favourite is a multigrain that still gives a soft cob or loaf called Matthew’s Cotswold 8 Grain Strong Multigrain flour. It’s available direct from their mill or through Amazon and Waitrose.
