Back to baking bread

Last Sunday, Sam and I were having lunch with Lou and Graham when he mentioned he was going to make bread that afternoon. It got me wanting to bake some bread again because it really has been a long time. I still have the 2lb loaf tin on the side from making the Tea Loaf a couple of weeks ago so I decided to do a white farm house loaf, the flour choice made for me by what I happened to have in the cupboard.

I always struggle when making bread at home to get it to bake ‘light’. Home made bread is never as airy as shop bread (usually because it’s better than bread from any shop other than a proper bakers). But in recent attempts I have really tried to knead it plenty to get in smooth. On this occasion the result was very good but I still think I need to knead it a bit silkier and probably prove it a little longer. Any excuse to try again soon…

White Farmhouse Loaf

Ingredients: 625g strong white bread flour, 2 tsp  sugar, 1 tsp of salt, 3 tbsp butter, 1.5 tsp fast action yeast, 300 – 400 ml warm water


  1. Rub the butter in to the flour as if making crumble
  2. Mix in the salt, sugar and yeast
  3. Gradually mix in the water bit-by-bit to create a dough that will forms a ball but is not sticky. Mix either using your fingers for a knife. Only use as much water as you need, not the full amount
  4. Turn on to a floured surface and knead for 10 minutes until silky and smooth. (To knead, hold the bottom of the ball of dough with the heel of your right hand and then stretch the dough away from you with your left. Fold the dough back over, rotate 90 degrees and repeat.)
  5. Put in a bowl, cover with lightly oiled cling film and leave in a warm place to prove until doubled in size – about an hour
  6. Gently punch the air out of the dough and knead for another 3 mins or so
  7. Put in to a greased 2lb loaf tin, cover with oiled cling film and leave in a warm place until dough comes to the top of the tin – approx 30 – 45 mins
  8. Pre-heat the over to 180c (fan) and put a baking tin on the bottom
  9. Cut a gentle slit in the bread length ways (to give the farm house look when it bakes) and sprinkle gently with flour
  10. Get 100ml of cold water in a jug – this is to pour in to the heated baking tin when the bread goes in to help form a crunch top
  11. Once the oven his heated, pop the bread in on the middle shelf and pour the water in to the baking tray to produce stream
  12. Bake for about 35 mins and if the top starts to over-brown after about 20 mins, quickly cover with some tin foil

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About Me

About Me

Hello, I'm Angela. I'm Mum to two small people (5 & 2). I'm a Gardener, am houseplant obsessed and addicted to tea. By day I work in tech and also look after my littles. I'm trying to get our family to live a more sustainable life. I also have far too many opinions...hence the blog. You can read more about me here. You can also follow me on Twitter so you never miss a post. Hope you enjoy reading!

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