Breadmaking

Yeast needs warmth to make the dough rise but too much heat will kill it. Too cool a liquid will prevent the yeast from working. To obtain the correct ‘hand hot’ temperature, mix together ½ pint boiling water and 1 pint cold water and measure the required water from this.

Kneading

Kneading develops and strengthens the gluten (the protein present in flour) resulting in a smooth, elastic dough which is necessary for a good rise and an even crumb texture.

Proving the dough

Do not allow the surface of the dough to dry out as this will cause it to crack, giving an unpleasant texture. To keep the dough moist, cover with a sheet of lightly oiled polythene. Place the oiled side next to the dough, but not so tightly that the shape distorts as it rises. A sheet of oiled polythene can easily be made by opening up a freezer or sandwich bag and brushing one side with oil. 

Put the dough in a warm place to rise. An airing cupboard is ideal, or put the bread tin on top of a baking tray and stand this on a bowl half filled with boiling water.

Baking

The dough is ready when it has approximately doubled in size. Gently press the dough with a finger and the indentation should slowly fill.

Place in an oven pre-heated to the correct temperature for the recommended time. This stops the yeast working and the loaf from over-rising. Cooking temperatures and times given in the recipes are for standard gas/electric ovens and should be adjusted for fan ovens in accordance with the manufacturer’s instructions. Baked loaves should sound hollow when tapped underneath.

Storing Bread

Home-made bread will stay fresh and moist for 2-3 days when wrapped loosely in foil or a polythene bag. Place in a bread bin or a cool and dry place. Home-made bread will not last as long as the shop bought variety as it is made with different flours and no preservatives.