Weekly bread batch

This title might sound a bit intimidating, as baking bread itself is, but once you jump into it you'll find it's quite simple and even fun. Each week we take the time to bake a loaf or two of white bread to enjoy throughout the following days as in our family, this bread goes quick. We can't promise that the bread will come out perfect the first time but, as with everything, perfection comes with practice. This recipe has some simple ingredients, but you'll need to follow a few quick steps first to prepare.

Step number 1:

The first thing to do is gather ALL

your materials. We find it's much better to have all the things you need at your disposal BEFORE starting the recipe, instead of having to

make substitutions halfway through. This leads us to another important guideline being,

Follow the Recipe. This is a philosophy in our family, and we can't stress it enough. In order to get the optimal texture, taste and even smell of what you are baking, it's important to pay attention to the measurements, time and temperature stated in the recipe. That being said, it's also important to remember that bread recipes are a rough outline as to what you should do, because the recipe alters depending on different flour types and even weather! The more you make it, the more you get a feel for what your bread requires. So don't stress and remember to have fun!

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Now we can dive into how to make this bread and what you'll need.

Ingredients & Materials:

700g (1lb 8oz) sifted bread flour, sifted

1 teaspoon easy-blend dried yeast

1 tablespoon salt (We use pink salt but regular salt is fine too)

1 teaspoon honey

425ml (15fl oz) Hand-hot water

A large bowl

A large warm, oiled bowl

A damp towel/clingfilm

Two 450g (1lb.) bread tins or 1 900g (2lb.) bread tin

Wire rack

Oven mitts

Kneading surface (such as a cutting board)

Bread spatula

Clean hands

Patience :)

Instructions:

1. Put the flour, yeast, salt, and sugar in a bowl and set to the side. Take warm water and add honey stir until honey is well dissolved. Transfer the dough onto your work surface, then knead the dough by stretching it away from you using the heel of one hand and use the other to pull it towards you. Don't worry about over-kneading, just repeat the process, turning the dough each time. Once the dough is smooth and springy, (5-15 min.) it's ready!

2. Form the dough into a ball and place in the large warm oiled bowl and turn it a bit, to get it nice and coated. Cover with clingfilm (oiled) or damp cloth and leave it to rise. The longer the better! You can tell when it's ready when it's doubled in size and springs back when touched.

3. Knock all of the air out of the dough with your fists and divide it with the bread spatula, then transfer into the tin(s). Then leave it for a second rising for twenty minutes. (Make sure to cover with damp cloth.

4. Remove the cover and pop it into the oven on the center shelf of the oven at 450 degrees Fahrenheit. (230 celcius/Gas mark 8) Bake the bread for 30-40 minutes or until the bread sounds hollow when tapped. If it's not ready don't worry! Put it back in the oven for a few minutes until it's done. Leave it on a wire rack to cool, slice, serve and top with your favorite spread. Stuff your face and enjoy!

We hope that you found this recipe helpful and that even if your bread doesn't come out perfect, you continue to try to find your niche! Bread baking tutorial coming soon on our channel!

RVPalace

Recipe from: LIFE SKILLS; HOW TO CHOP WOOD, AVOID A LIGHTNING STRIKE & EVERYTHING ELS YOUR PARENTS SHOULD HAVE TAUGHT YOU! Published by: Chartwell books