This new years eve I spent a few days at the beautiful Borth Y Gest in Wales with my boyfriends family. It was so much fun and I even bought a new set of measuring cups (So I can now start cooking the wonderful Ina Garten’s recipes!) So as soon as I was home I was ready to get cooking.
I fancied cooking some fresh bread so found this quick and easy 90 minute loaf recipe on an app I have on my phone. The stages were straight forward and the ingredients easy peasy. The bread tastes lovely, but I did reduce the amount of salt the recipe asked for and kept the sugar amount the same. Next time I think I would reduce the sugar amount also as I don’t like the slightly sweet taste it gives. Feel free to give it a go!
- 2 Cups Water
- 2 packets of dry yeast (1 packet per loaf)
- 1 tablespoon of salt (I used half a tablespoon)
- 1 tablespoon of sugar (I would recommend half a tablespoon)
- 3 tablespoons of corn oil (I used sunflower oil or vegetable oil would be fine)
- 4 1/2 cups of strong bread flour
- Pour water into bowl and sprinkle the yeast over it.
- Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface.
- Stir in the oil.
- Add 4 cups of flour all at once and mix with a wooden spoon until the dough gathers together.
- If dough is sticky add the additional half cup of flour so it can be handled easily.
- Turn dough out onto floured surface and divide into two loaves.
- Shape each loaf and place into greased bread pans and cover with a wet dish towel.
- When the bread has doubled in size (For me I waited around an hour) bake at 190C in a preheated oven for 30-35 minutes until brown.
- Turn on to a rack to cool and enjoy with some butter while its still warm!
Hint: A faithful egg timer is your best friend for this recipe! I made this bread whilst juggling loads of washing and ironing and just kept resetting the timer to alert me when it was time to check how much the bread has risen and throughout stages of its cooking.