Tired of listening to Trump? There’s only one solution…it’s time to bake bread!
I’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most soul satisfying (with butter and jam) without all the effort of a sour dough.
Before anyone had even heard of sour dough (and before founding Wedgewood Nougat) Gilly had a passion for bread making. Her little bread making company called ‘Our Daily Bread’ sold artisinal bread mix to local shops and farmers markets. Gilly taught sour dough bread making classes and some of her pupils are the artisinal bakers who produce bread in our area today.
So if this is your first venture into bread (and this is a recipe for beginners) you’re in safe hands.
Gilly’s Simple Bread Recipe
5 Cups of Flour (Plain Bread Flour or Cake Flour if you don’t have. You can use stoneground or nutty wheat but it will be a heavier bread)
4 x Teaspoons of Sugar
1 x Teaspoon Salt
Half a Packet of Dried Yeast
2 x Cups of Warm Water
If you have a Mixer with a bread tool it will make life easier. If you don’t then mix by hand (don’t worry you’re allowed to cut it, punch it….it’s a great way to de-stress).
Start by putting all the dry ingredients in a bowl and mix well. Now put the warm water into the mixing bowl and then add the dry mix to it gradually. Continue to mix the dough for 3 minutes until smooth. On a clean surface sprinkle flour and turn out the dough. If you know how to knead dough, do this for few minutes (to make you feel like a proper baker). If you don’t, don’t worry, it won’t make much of a difference! Now give yourself and the dough a rest and place it in a greased bowl in a warm place with a piece of cling film or a wet cloth over it, to let it rise for 45 minutes to double in size. After 30 minutes turn the oven on to 190 degrees.
You’re now ready to bake bread. Turn out the dough onto the floured surface. The dough will probably rise only a third again in the oven, so gauge what size baking tin to put it into. I used two loaf tins from the bakery. It was a toss up whether to split the mix in two or bake it as one. It worked out fine split but it would probably have made a more impressive loaf left as one. Over to you!
Bake for one hour at 190 degrees