- Many people are under the illusion that you need a Bread Maker (bread making machine) to bake bread.
- Others believe that you need hand-kneed the bread for ages and get sore hands and arms from all the kneeding
So … it becomes easier to simply buy bread.
What if I told you that you could bake bread and just use a Kenwood (or other cake mixer) with a dough hook?
- This is what we do and it saves a lot of money (plus tastes so much better!)
- And nothing beats the smell of fresh bread in your home
So let’s get started …
Try out my recipe and let me know what you think (or if you have any other favourite bread recipe of your own)
- 1kg Flour (if you want white bread this should be 1kg Plain White Flour, if you prefer a brown bread I recommend that the Wholemeal Flour make up only 1/2 – 3/4 of the flour with Plain White Flour making up the remainder of the 1kg to ensure it is not too dense).
- 2 teaspoons Bread Yeast
- 2 teaspoons of Salt (I prefer to use the Pink Himalayan Sea Salt)
- 600ml warm water (approx 40 -50°C)
- 1 tablespoon Olive Oil
How to do it:
- Put the 1kg flour, salt, water and olive oil into the mixer.
- Make an indent (a well) in the flour where the water is not touching and put the yeast in the indent (this is so that it doesn’t go straight into the hot-ish water but mixes in with the full mixture)
- Turn the mixer on and keep an eye on it to start with to see that it all mixes together.
Note: You may need to stop it every now and then to push the dough down from the sides of the mixing bowl.
Mix for approximately 10 minutes in total.
Let it proof
- Remove the bowl from the mixer and cover with “Cling Wrap” (plastic wrap) and place in a warm area (eg. near your window where the sun comes in).
- Let it sit for approximately an hour or until the dough seems to “double” in size.
(This may take longer in winter- but you can cheat by placing near your heater or near your oven. Just don’t place directly on the oven or heater or it will begin to cook!)
Mix it again
- Connect the bowl back to your mixer (after removing the “Cling Wrap”) and mix again for 1- 2 minutes or until smooth.
Get ready to cook your bread
- Oil your bread tin
- Pre-heat oven to 200 °C (place an empty tray in the bottom of the oven whilst it preheats)
- Roll your dough into a long sausage shape (or similar shape to the tin you are using as you don’t want to be trying to shape it in the tin)
- Place your rolled dough in the base of the tin you are using and let proof again (whilst your oven also pre-heats)
Start Cooking Your Bread
- When the bread has doubled in size in the tin, you are ready to put it in the oven.
- But first … a couple minutes before you put the bread in to cook, get a cup of water and pour this into the (now hot) empty tray you put in the oven earlier (when preheating). This will immediately generate steam in the oven. The level of moisture in the oven is an important factor in achieving proper results when baking bread. Moisture, in the form of steam, allows the bread to form a thin, golden crust whilst allowing the interior to remain soft and moist.
- After creating the steam … put your bread in the oven to cook.
- After 15 minutes – reduce the temperature to 180 °C.
The bread will need to cook for another 40 – 50 minutes until golden brown and cooked through.
(If you want to make sure 100% that your bread is cooked, take it out of the pan and tap the bottom of the bread. It should sound “hollow” when tapped)
After the bread has been cooked
- As tempting as it is, do not cut the bread straight away
- Put the bread out on a wire rack (eg. a cake cooling rack) and let it sit and cool for a while before cutting.
Keeping the bread fresh
- Do not put in plastic or in the fridge (it sweats and moulds quickly)
- Wrap in fabric (eg a teatowel) at room temperature.