I'm getting right into this bread making malarkey, in fact it's ruined me. A store bought Hovis just tastes dusty and chemically compared to the taste of a fresh loaf which has just come out of the oven, slightly steaming with a thick slather of butter. And it doesn't need to be massively complicated either, take this shockingly easy Peasant bread, a handful of ingredients and boom... tasty white goodness cooked in 20 minutes, perfect for your bacon sarnies.
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
- 500 g plain flour
- 2 tsp dry active yeast
- 2 tsp smoked salt
- 2 tsp sugar
- 2 tbsp butter for greasing
In a mixing bowl, dissolve the sugar into the water and sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy or bubbling.
Meanwhile, in a another bowl whisk together the flour and salt and add the yeast mixture until dissolved.
Cover the bowl with a tea towel let it sit in a warm spot to rise for at least an hour.
Preheat the oven to 220C and grease a glass pyrex bowl with the butter. Punch down your dough, scraping it from the sides of the bowl, which it's clinging to so that you loosen the dough entirely from the sides of the bowl.
the dough will be wet-ish, but do your best to pick the lot up and plop in the pyrex dish.
Let the dough rise for another 30 minutes near to your pre-heating oven. Don't over prove the second rise.
Bake for 15 minutes then lower the temperature to 170C and bake for another 15 to 20.
The bread should be golden brown. Let it cool for 10 minutes before tipping the bowl upside down and it should slide out. Slice and top with lavish of butter and freshly cooked bacon.