Best Bread Recipe - Unleash Your Inner Baker

My granddad was a baker. And while his bread tasted fantastic straight from the oven, it always seemed like too much hard work for me. All that kneading the dough, mind you that was way before they came up with a concept of a bread maker.

However, after I have started to dabble in baking myself I was on the lookout for a good bread recipe. It may be tempting to use a bread maker as it makes things so much easier and faster, but it can be strangely satisfying to take the bread out of the oven, not to mentioned the bread you have made with your bare hands. My bread is the first thing to go at barbecues.

The basic bread recipe

I have used this recipe for years now. If I am having a barbecue I make a focaccia, if I fancy garlic bread I top it up with olive oil, Parmesan and some parsley and this also makes excellent pizza dough. If you are using this recipe for pizza dough, this will make enough dough for one very large thin pizza (like we like them in my house) or 2 smaller pizzas (alternatively you can divide the dough, bake one and freeze the other for another occasion when you are feeling peckish). Another note for the pizza dough you can only let the dough raise for about 10 minutes the second time - it will be enough. Another option is beer bread, where you replace the amount of water needed with beer.

15 grams of active dry yeast

15 grams of sugar

320 mls of warm water

500 grams of all purpose flour or bread flour

15 grams of salt

Take out one glass of water from the required quantity, the rest put aside. In the glass mix the yeast with the sugar. Stir well with the spoon.

On a clean surface or in a bowl (for a less messier kitchen) make a round pile of flour and add the salt. At the top of the pile make a hole and pour in the water with the yeast and sugar. With circular motions blend the mixture. Then add the rest of the water and start kneading. Depending on the flour you are using it may be too little water or too much. Do not be afraid to mix and match until you get the right dough consistency, which should not stick to your hands (too much water) or be in chunks (too much flour). It useful to keep both some water and some flour at hand depending which one you might need.

Knead the dough well as this helps to build gluten chains and it means your bread will rise well. Once you are done kneading, lightly flour your hands and make a ball out of your dough. Leave it in a bowl and cover with a kitchen cloth, plastic wrap or aluminum foil (make sure you leave your dough in a warm, windless space). Leave to rise from about 40 minutes to 1 hour. The dough should double in size.

Once the dough has risen, knead again for about 1 minute to push all the air out. Now if you are making a pizza, shape it and leave to rise for about 10 minutes, put the toppings on and bake in the oven.

If you are making focaccia or garlic bread, shape the dough the way you want it, add whatever spices or toppings you fancy (some suggestions basil, thyme, any type of olives, sun dried tomatoes) and leave to rise until it doubles in size again.

For my version of garlic bread I sprinkle with olive oil on top and mix Parmesan and chopped up garlic and parsley and brush it on top.

My favorite combination for focaccia is oregano or basil with garlic. In a bit of olive oil you mix in the spices of your choice with chopped up garlic, brush this mixture over the top and make holes in the dough with your fingers. Then let rise again until it doubles in size and bake in the oven (for focaccia its about 15 minutes at 200°C - you will know when its done if you knock on the bread and it sounds hollow). And whatever you do - do not open the oven doors mid-baking!