Making Bread Version 2 for Economy

At the risk of repeating myself freshly made bread tastes delicious and though you may be able to buy bread cheaper, it will not be the same quality! For pictures showing the various stages of bread making please see, Making Bread. Always looking for improvement I thought I would try this slight variation on my usual recipe. The ingredients are double the quantity to make four loaves, one to use and 3 to freeze. I have tried to make a larger loaf to save making bread as often, but this does not work and at worst the bread is stake before it is finished!


1kg strong white bread flour, plus extra for dusting

warm water,1/3 boiling and 2/3 cold

4 tsp quick action yeast

3 tsp salt

4tbsp olive oil, plus a little extra for greasing

small dish of salted water

Measure the flour into a mixer bowl, add the yeast, salt and olive oil. With the dough hook attachment mix on a slow speed, I use speed 2. Add the water until a nice dough is formed, if it becomes too sticky add more flour. Knead for 10 minutes.

Lift the dough out of the mixer bowl and divide into four equal parts, I shaped into an oval shape and place on 2 greased baking trays, leaving room for the dough to rise. Make some cuts along the top of each loaf, brush with the salted water and dust with flour.

Cover with clingfilm and leave in a warm place to rise (the airing cupboard is good!) for 35 minutes. I set a timer for 20 minutes as I know my over takes 15 minutes to warm up to 240 C.

Once risen remove the clingfilm and place in the oven, bake for 8 minutes at 240 C, open the oven door for 2 minutes and lower the temperature to 190 C and bake for a further 30 minutes.

Remove from the oven and place on a cooling rack.


Once cold, freeze three loaves, either whole or sliced keeping one to use. The advantage of slicing the bread before freezing is you can remove as many slices as you need and they really don’t take long to defrost.





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