Using your loaf to make great bread

While supermarket bakeries make it all too easy to buy freshly baked bread, few things can beat the smell fresh, homemade bread wafting through your home. In fact, this is one of the most enticing smells a home can have, according to estate agents.

Despite being so easy, baking bread has still baffles many cooks. People mistakenly think it is time consuming and complicated when, in fact, it is really quick.

During the rising stage, you need not do anything at all – just wait patiently for the yeast to do its trick.

Forget costly bread making machines. One of those will gather dust at the back of your cupboard. All you need is a good old-fashioned mixing bowl and good quality ingredients.

Whatever recipe you are making, whether it be pizza dough, a wholemeal tin loaf or soft batch rolls, follow some simple tips and you could be buttering your own bread in the time it takes to say “cheese sandwich”.

Tips for successful bread making

Ensure the room you are working in is warm or that you have a warm place to put the dough to rise before you begin. Ideal places include an airing cupboard, a sunny draught-free window or a shelf above a warm radiator.

To knead bread by hand, turn the dough on to a work surface and knead it by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.

To knead in a mixer, prepare the yeast liquid in the mixer bowl, add the additional ingredients and, using the dough hook, mix on the lowest speed for one minute or until the dough is formed. Increase the speed slightly and knead for a further three minutes.

Knock back is to pummel the dough to let the air out and then to knead it for a few minutes.

To make soft-sided batch rolls, place rolls 2cm apart on a baking sheet so they batch together during rising and cooking.

Proving is the second rising method through moisture and warmth. Once you shape your dough into either rolls or a tin loaf, you need to cover the dough with an inverted bowl and leave in a warm place. This yeast will begin to quickly kick in and the dough will rise.

Rising times can be varied to suit your convenience:

Quick rise: 30 minutes in a warm place (as above)
Slower rise: 60 – 90 minutes in a warm kitchen
Overnight rise: up to 12 hours in a cold place such as an unheated utility room, conservatory, porch or even garage.

Once the dough has risen well – it should double its size and spring back when lightly pressed – bake immediately at your oven’s highest temperature.

To get a crusty loaf or refresh a slightly stale loaf, wrap in foil and put in a hot oven for 10 minutes and allow to cool in the foil.

To make crusty rolls with wheatmeal or non-milk doughs, place 4cm apart on baking sheet and brush tops with lightly salted water.

If you make excess dough, store it in a lightly oiled, polythene bag, secured shut and place it in the fridge, Use within 2 days. Before using, remove from fridge and allow to stand in a warm place for 15–20 minutes, then shape as bread or rolls and use as normal.

Making bread is a firm favourite with kids.