Friday 19 February 2010

Recipe - Very Simple Bread

If you have read this blog for some time you have probably noticed that I very rarely, if ever, post anything that is even slightly related to baking. That might change now. Followers on Twitter should have seen some posts about my latest kitchen toy, a KitchenAid bench mixer.

A KitchenAid is a bit of an investment so I have had to find ways of using it to justify the purchase. :)

This was one of my first attempts at baking something using the KitchenAid to help me in the preparation. A very quick and easy bread to make that tasted very good. It might just have been beginners luck. :)

I can tell you that I'm well outside my comfort zone when I'm in the middle of my attempts of baking. Something that I think is a good thing, it's always good to try and push yourself to learn new stuff. As long as no one is there to tell me what I'm doing wrong I should hopefully be able to learn this baking malarkey as I go along at my own pace.

Enough kneading of the words, lets hit the recipe...

Ingredients (makes two loaves)
600g + 300g plain flour
2 x 7g packages of dry yeast
1 tbsp salt
2 tbsp sugar
500ml hot water (about 50c)

Put 400g of flour, the yeast, salt and sugar in the KitchenAid's bowl and mix together well with a fork. Pour in the water and start mixing on speed 2 with the dough hook for about a minute or so. Whilst you keep it at speed 2, slowly add the remaining flour. The dough should start balling up around the dough hook by now.

Increase the speed to 4 and keep going for at least 3 minutes or until the dough is smooth and elastic. Pour some olive oil into a bowl, turn the dough into that bowl. Make sure to turn the dough around so all of it gets oiled. Cover and leave for about 20 minutes or so - or until it has doubled in size.

Split the dough into two and make two round loaves out it. Put them onto a baking sheet with parchment paper on. Brush the loaves with water.

Position the baking sheet in the middle of the oven with a pan of water on the shelf below. Turn the heat onto 210c (190c fan) and bake for about 45 minutes, rotating the pan about half way through. The loafs are done when they are golden brown and sound a bit hollow when you tap their bottoms.

Remove from the baking sheet and allow them to cool down on a cooling rack.



  1. I must admit I am still a bit of a chicken when it comes to baking bread... Buying a kitchen aid is certainly a good kick in the right direction though! One day, when I grow up, I too may have one. The bread looks lovely.

  2. Mike, once you get used to making bread you'll wonder what all the fear and trepidation was about! I've been making bread all my life, and it is the most fun and therapeutic baking there is. I post so much bread on my blog, one of my readers (who is gluten-free) reminds me to post something else once in a while! :D

    1. Jean,

      Many thanks for your comment.

      I must admit that I just can't get myself into the entire baking thing. I think it is a bit too exact for me. I do prefer to freestyle bits a bit too much to suit baking.

      I tend to find the the therapeutic bit of cookery in the prep work, dicing and slicing seems to work fine for me.

      Good bread is something I sure enjoy - but preferably made by someone else. ;-)

      // Mike


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// Mike