Bread recipe

Right, listen up! Forget everything you thought you knew about baking bread, because today we’re going to craft something truly magnificent. This isn't just any loaf; this is the foundation of a stunning meal, whether it's the star of your dinner table or the perfect accompaniment to a truly beautiful Breakfast spread. We’re talking about homemade bread that's crisp on the outside, wonderfully soft on the inside, and absolutely bursting with flavour. Pay attention to the details, follow the steps precisely, and you’ll create a loaf that's nothing short of perfection. Let's get to it!

Ingredients

• 2 cups warm water, about 105°F (40°C) – precision is key!
• 1 Tablespoon active dry yeast – ensure it’s fresh, or don't bother
• 2 ½ teaspoons granulated sugar
• 5 cups (650 g) high-quality all-purpose flour, or bread flour (you might need a touch more, depending on your environment)
• 2 ½ teaspoons table salt or fine sea salt
• 1 teaspoon good olive oil
• Melted salted butter, optional (but highly recommended for that beautiful finish)

Instructions

1. **Proof the Yeast:** In a small bowl, combine your warm water, yeast, and sugar. Give it a gentle stir. Now, walk away for 5 minutes. You're looking for a lovely, foamy head to form – that tells you your yeast is alive and ready to work its magic. No foam? Start again, don't waste your time.
2. **Mix and Let Rest:** Grab a large mixing bowl. Add 2 cups of your flour and the salt. Pour in your activated yeast mixture. Now, get your hands in there, or use a stand mixer with a dough hook. Begin to knead, gradually incorporating the remaining flour, about ½ cup at a time. The goal is a dough that's smooth, elastic, and just barely tacky – not sticky. This could take 8-10 minutes. Once you've got that perfect consistency, lightly rub the dough ball with a teaspoon of olive oil, cover the bowl with a clean towel, and let it rest. Give it at least 15 to 30 minutes, or for a deeper flavour and better texture, let it rise for a full hour. Patience is paramount here.
3. **Shape and Rise Again:** Turn your beautifully risen dough onto a lightly floured surface. Divide it in half. Take one half and roll it into a neat rectangle, about 15 inches long. Starting from the long side, roll the dough tightly into a cylinder. Pinch the seams closed firmly to ensure it holds its shape, then tuck in the ends to create a well-formed loaf. Place it onto a baking sheet. Repeat the process with the second dough ball. Now, take a sharp knife and make three elegant diagonal cuts across the top of each loaf – these aren't just for show, they allow the bread to expand beautifully. Lightly cover the loaves again with a towel and let them rise for another 30 to 60 minutes. The longer, the better, if you have the time – you’ll get a lighter, airier crumb.
4. **Bake to Perfection:** While your loaves are doing their final rise, preheat your oven to a precise 400°F (200°C). Once preheated and the loaves are beautifully risen, pop them into the oven. Bake for 17-20 minutes, or until the crust is a magnificent golden brown and sounds hollow when tapped. For an ultimate finish, brush the tops with melted salted butter immediately after they come out of the oven. Let them cool slightly before slicing.

My Top Tips

Always trust your instincts with dough. The exact amount of flour can vary slightly depending on humidity, so feel the dough. It should be pliable and smooth, not sticky and wet, and certainly not dry and crumbly. Don't be afraid to add a tiny bit more flour, or a touch of water, until it feels just right.

Don't skimp on the rising time. Those periods of rest are absolutely crucial for developing both the flavour and the texture of your bread. Rushing it will result in a dense, disappointing loaf. Let the yeast do its job properly!

For a truly professional finish, a light spritz of water in the oven when you first put the loaves in can help create a stunningly crisp crust. A little steam makes all the difference.

There you have it. A truly stunning loaf of homemade bread, crafted with precision and care. Serve it warm, slathered with good butter, or alongside a magnificent stew. You've earned this. Well done.