A homemade loaf of bread

James Blast's picture
What's it called?: 
Well actually it was a morning
What does it sound like?: 
It doesn't make a noise but it smells great Since I retired a year last May I've been threatening to make a loaf but never got round to it. A month ago I assembled all the ingredients but work on the house scuppered any attempt. Finally I had a clear morning with the Mum out the house, just me and Wish You Were Here blasting away. Measured out all the bits n' bobs then got stuck into the mixture. Took about5 mins for it to coalesce into the stuff I'd seen Delia do, from there on in it was plain (snort) sailing. Kneaded it from Have A Cigar to the very end of Shine On You Crazy Diamond pt.IX, bunged it in a greased bowl, covered it in clingfilm and left it in the boilers cupboard for 45mins. Into a baking tin, into a preheated oven, 230c for 15mins then 200c for another 15mins. RESULT! I'd advise everyone to try it, it really is dead easy and, tastes gorgeous and makes yer house smell lovely.
What does it all *mean*?: 
It means I'll do it again and again until I've refined my own recipe.
Goes well with …: 
The Pink Floyd
Might suit people who like …: 
Fresh bread, home baking


...nice! You're making me slaver just thinking about it - and here's me on a diet.
Good to see you around these parts, Mr Blast.

to see you nice :D

... for some reason I decided to bake my own bread. I got books out the library, studied, diligently measured ingredients, followed recipes to the letter but all to no avail. Every loaf was an unmitigated disaster. After 6 or 7 failures, I was determined to finally get it right, and with half the amount of ingredients as per the recipe, I tried one last time. The loaf came out of the oven exactly as a loaf of bread should. It had risen properly. It had a crust. It was brown. It looked delicious. Despite the instructions telling me to let it cool for a while, I cut the crust off and slapped on a knob of butter and tucked in. Then I realized I'd remembered to halve all the ingredients except one. The salt.

It was inedible. It went in the bin and I've never attempted baking ever again.

here's the Mum sampling Loaf rev 1.0
Was it beginners luck? I just followed the the recipe on the flour packet, apart from the kneading time - packet said 10mins, I did side 2 of WYWH
apparently the kneading is the thing, next time I may give it side 2 of Todd Rundgren's Initiation.

... "scrumptious" in my life!!

Maybe one day.

is a fantastic cook and bakes great cakes etc. She struggles with bread so don't feel too disheartened.

maybe there is a reason to embrace the Mahavishnus.

Excellent kneading time.

making bread. I follow Jamie Oliver's easy bread recipe and it works every time. I often make on a work day as its mainly waiting around for it to prove. Seemingly the crucial bit is the second prove in the tin and very carefully putting it in the oven. Smells fantastic and the kids love it. I even left out the salt last time and it stiil tasted delicious. Give it another try billybob Dylan you can do it! Good luck.

all you folks with bad experiences really should give it a few goes, it's not like a bad trip or owt. I have to say apart from mild feelings of trepidation I found the whole hands on bit quite therapeutic. A chef mate did tell me beforehand that it was all in the kneading but, nothing about the second proving Simon, I'll do that next time too, maybe it'll be a bit more fluffy.
I really hope we've encouraged a few of you to give it a bash, I'm a guy who hasn't ventured into the kitchen for decades but my heart swelled with pride when I took it out the oven.

is one of the nicest things you can do to your innards.

Most bought bread is made by the Chorleywood Process, which involves using huge amounts of yeast, "improvers" and salt to hold vast amounts of water upright, using the least amount of poor flour possible.

Even cheap supermarket flour makes fabulous home-made bread, and you don't need to use much yeast or salt.

You can actually make bread without the 10 minutes of kneading. I really like Dan Lepard's method, which involves about a minute of stirring when you add the water. Then, you leave the dough for 10 minutes or so, and then knead it for about 10 seconds. You repeat this 10 minute/10 second interval twice, then let the dough rise.

The second rise is really important, as it lets the flavour develop. You can even let the dough rise a second time in the fridge overnight.

I've been making bread at home for the last 20 years or so, and am a bit of a bread bore, I'm afraid...

I saw this recently (can't swear it's the same recipe exactly but...) but who ever was conducting the programme said it was simple and shouldn't ever go wrong.


Sometimes when we create stuff in the kitchen, we try to over-complicate things.
When it comes to bread, remember that it really should be made just for that day - like those baguettes that you buy in Actual France.

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