Kitchen Craft Episode 10: How to bake bread
Although lockdown is easing, we’re still not tired of baking. And thanks to Chef Clem’s recipe for delicious, home-made yeast bread, we’ll be firing up the oven for sure.
- 1 X 10 g sachet of yeast
- 4 T sugar
- 2 T salt
- 3 cups bread flour, and 1 ½ cups extra (plus extra for kneading)
- 1 ½ cups lukewarm water
- 4 T milk
Method:
- Add the yeast and 1 T of the sugar to a small bowl then add some water, allowing the yeast to activate by bubbling and foaming on the surface of the water.
- Add the flour to a large mixing bowl and add the salt. Mix through, and then add the yeast mixture and the remaining water.
- Begin combining with a wooden spoon or spatula, folding the wet ingredients over until the batter begins to cling together when folded over.
- Gradually add the remaining flour, folding into the wet dough until a more firm dough forms, which begins to hold well.
- Flour your work surface and place the dough on top. Use the loose flour to bring the dough together completely and make it less sticky.
- Knead the dough: push it out and fold it back on itself before turning 90 degrees and repeating the process. Continue to dust with extra flour as needed, until a smooth dough forms and can be handled without sticking to your hands too much and leaving dough on your fingers. The final batch of dough should spring back gently when pressed with your finger.
- Place the dough in a bowl covered with a kitchen cloth and set aside to rise for 45 minutes to an hour. (Placing the dough in the warmest spot in your home will help it rise faster.)
- When the dough has risen and almost doubled in size, knock the dough back, knocking out the air. Then gently begin folding the dough into itself by tucking the bottom inwards.
- Place the dough ball on a baking tray lined with baking paper, brush with the milk, then cover with large bowl or a sheet of baking paper that has been coated with non-stick kitchen spray, so it won’t stick when removed later. Set aside to rise again, about another 45 minutes. Preheat your oven to 180°C.
- Score the dough by cutting into it with a sharp knife. Place in the oven to bake for 35-40 minutes or until the outside is a dark, golden colour and the bread has a hollow thud when tapped.
- Carefully remove the dough from the baking paper. Place on a wire rack to cool for 15 minutes, before slicing and serving.