This simple dough is made in one bowl (or even with the dough hook of your food processor) and requires no kneading. It's not for bread-baking purists but it still makes a cracking loaf - the cooked bread is springy on the inside with a crispy top, lending it well to everyday sarnies, toast or dipping-in-soup duties. Once you've tried it, you can start to mix up the flour (try a seed and grain bread flour like this or a malted one), throw in some walnuts or raisins, or sprinkle with poppy or sunflower seeds. Whatever you fancy. Welcome to Modern Family Food's hassle-free home bakery.
Makes 1 loaf
butter for greasing
300g of strong white bread flour
150g granary or wholemeal flour
1 tsp salt
1 tsp caster sugar
1 sachet of instant dried yeast
about 325ml of warm water
Takes 1 hour 45 minutes
1. Fill and boil the kettle before you start getting anything else out. Use kitchen paper and a knob of butter to grease a 900g loaf tin (or mist with a spray like this one). Make sure you grease the corners and rim.
2. Put both flours, the salt and sugar and the yeast in a big bowl and mix with a wooden spoon. Measure out your water (it should be warm but not still boiling) and pour it all over the flour mix. Turn your spoon the wrong way up and mix it all together to form a ball. Kids find this easiest to do if you put a folded tea towel under the bowl to stop it spinning. If the mix looks very dry, add a splash more water, if it is too sloppy, add a sprinkle more flour. You can do all of this second stage in a mixer with a dough/bread hook if you have one.
3. Now tip the dough into your prepared loaf tin and push it into the corners. Leave it under a clean tea towel somewhere warm for an hour until it has doubled in size.
4. Preheat your oven to 190°C/375°F/Gas mark 5. Pop the tin in the oven and bake for about 30 minutes until golden brown. Tip onto a wire rack and tap the bottom - does it sound hollow? If so, it's done, if not, give it another 10 minutes.