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?