Sunday, 17 March 2013

Mum's Bread

1. See post in the side bar or type in the word 'bread' in the search box.
2. Be prepared to get flour everywhere.
3. I put in 2 teaspoons of sugar now.
4. My second rise is 1 hour - any longer and the dough erupts over the tin onto the surface beneath. It can be rescued at this stage, kneaded again and put back in the tin. Be prepared to get dough everywhere.
5. I put the warm water (measure out the cold water and put in the microwave for just over a minute), sugar and yeast together first and leave for about 1/4 of an hour
(just to make sure the yeast is active) - tidy the kitchen, take the cat a walk, sweep the floor (no, don't sweep the floor yet!). 
6. I put the mixer on slow with the dough hook and spoon in the flour slowly - 500ml of warm water will take about 1kg of flour which is approximately 60 rounded desert spoons. During this process don't forget to put in the salt and a knob of melted butter. (DD always laughs at this. I wonder why!) When you can, lift the dough hook up and if the dough doesn't stick to the bottom of the bowl then it's very close to being ready. I finish off the kneading by hand until the dough feels smooth and not too sticky. Take the dough out and oil the bowl otherwise you need very floury hands to extricate the dough after the first rise. I don't oil the bowl!
7. Clean the mixer, work surface, floor, hands and clothes when all is done - oh and clean the oven if the second rise was too long!
8. Spend 10 minutes cleaning dough out of your fingernails.
9. The loaves should take about 25 minutes to bake at 200 degrees C. Don't forget them or they will burn.

Oh sugar ...

Toast anyone?


  1. They look lovely. I can almost smell there I'm sure! I will be making my own when I get home next week.
    Thanks for the recipe

    Sarah x

  2. Yes please - with lots of butter and Marmite! xxx

  3. I'll have the same as the Vintage Knitter,, please!!

  4. Looks yummy! I am now baking my bread with a layer of parchment in the loaf pan. I was having issues getting mine cleanly out of the pan. We are going through 1.5 loaves of home-made bread per week here, it's so much better than store-bought!

  5. ooohhhh I can smell that from here :-) Yes please with some jam on, lovely, dee x

  6. I could just eat a couple of thick slices from your delicious looking loaf, spread thickly with butter and jam :-) I'm afraid we cheat here and use the breadmaker, I used to make mine by hand and mix it in a big brewing bucket on the kitchen floor when the kids were at home. Its much easier now.

    Karen x

  7. Smothered in butter please, though it won't do my diet any good.


Thank you for your comments. it's always exciting reading them.