‘Frugal’ is the word of the moment when it comes to food. It’s all about using cheaper cuts of meat, soups, stocks and stews, and making the most of leftovers. Making your own bread is another cost cutter.
I’ve never quite perfected the art of baking bread. I can turn out a pretty decent pizza, but my attempts at sourdough usually end up as cricket balls. My mother and sister bake most days which is where the secret really lies – practice.
There’s nothing quite as satisfying as sinking your teeth into a slice of your own bread, though, toasted and thick with salty butter and topped with Marmite.
So here you go… This is about as easy as it gets – and worth a shot even if your loaves have up til now resembled concrete. It’s light and delicious with a soft texture.
An honest loaf
- 500g of flour
- 300ml warm water
- 7g sachet of dried yeast
- 1 tsp clear honey or sugar
- 1 tbs salt
- 1 tbsp of olive oil
Mix yeast and honey with water and set aside for a few minutes.
Add to flour along with salt and olive oil and mix with your hand to combine.
Knead by hand on a floured surface or with the kneading attachment of a food mixer for around 7-10 minutes until dough becomes quite springy.
Cover and leave to rise for 45 mins to an hour. Knock it back by giving it a pushing it down and then shape the loaf into a round. Leave to rest for a further half an hour.
Put a baking tray in the oven and pre-heat to 220ºC. Dust with a little flour and pop your loaf on the shelf. Bake for 25-30 minutes until golden brown. You can tell when the bread is done by tapping it on the base – it should sound hollow.