Matthew made some bread today and explored yeast and it’s role in bread-making.
Contents
You will need:
- 3 tablespoons of unsalted butter
- 2 teaspoons of caster sugar
- 625 grams of strong white flour
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of yeast
- 400 millilitres of warm water
- 2 baking tins
- A bowl
- Some scales
Method:
- Put 625g of flour into the bowl.
- Add 3 tbsps of butter into the bowl.
- Mix together (with your hands).
- Add the sugar, salt and yeast.
- Mix again.
- Add the warm water.
- Mix for the third time.
- Knead the dough.
- Put oiled cling-film over the dough.
- Leave the dough in a warm place to prove for 45 minutes.
- After the 45 minutes, knead the dough again.
- Put the dough into the tin(s).
- Leave to prove in a warm place for 30 more minutes.
- Sprinkle some flour over the top of the dough.
- Bake for 30 minutes at 200°c (400°f, gas mark 6).
- Enjoy!