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February 2, 2015 / mintcustard

Basic loaf of bread #frugalFebruary

Basic white loaf.

Basic white loaf.

There is very little that smells more wonderful than a loaf of freshly baked bread. Even if you buy a more costly flour a fresh loaf of bread made at home should cost no more than 80p. Buy buying the more basic bread flour you can pay much less. With the addition of water, salt, a little sugar and yeast, magic happens. Yes you do need a little time, but if you plan to bake a loaf when you cook the evening meal perhaps you don’t really need much more for fuel to cook the loaf.

Couldn't wait!

Couldn’t wait!

Once you have mastered the basic loaf, the world is your oyster. Suddenly cinnamon buns, pizza bases, fougasse, tear and share loaves and the occasional brioche arrive at your table more often and certainly cheaper and tastier than the factory made versions.


500g strong bread flour

330ml warm water

1 tsp sugar

1 tsp fresh yeast or 7g dried yeast

25g butter or 1 tbsp oil

1 tsp salt

How to…

  • In a jug combine the warm water, yeast and sugar. Leave for 15 minutes until the yeast bubbles and begins to live again!
  • In a large roomy bowl place the flour, salt and rub in the butter or stir in the oil.
  • Add in the yeasty liquid and using your hands bring the whole lot together as a dough. Tip the dough out onto a worksurface and knead for 10 minutes. Do not cheat, put on a timer and think how much money you are savoing on gym fees!
  • Place back into an oiled bowl cover with a shower cap, humour me it is more suatainable than always using cling film!
  • Leave in a warm place unitl doubled in size, this will take between 1 1/2 to 2 hours.
  • Give the dough a thump, deflate the dough and shape into your prefered loaf shape. Google and YouTube helps here!
  • Leave to rise again for 30 minutes. Preheat the oven to 220c.
  • Bake for 25 minutes until golden and crusty. To check tap the botom of the loaf, it should sound hollow.
  • Leave on a wire rack for as long as you are able, then devour with butter.

Please feel free to change the type of flour you use. Brown, stoneground, malted or a combination of any or all.


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