Bread Recipe

1.

Step 1
Brush a 10 x 20cm (base measurement) loaf pan with the melted butter to lightly grease.
Measure all your ingredients. Yeast plays an important role in bread-making. It ferments
and grows when combined with "food" such as flour and/or sugar, and warmed. Carbon
dioxide is produced and trapped in the dough as tiny air bubbles which make the bread
rise during cooking and give it its characteristic texture. These days, dried yeast is
available in sealed sachets as instant granules that can be added to the dry ingredients
without first combining it with a little of the water (and sometimes flour) to activate it. The
sachets are best kept in a cool, dry place.

2.

Step 2
Salt is added to bread dough simply to add flavour.

3.

Step 3
Place the plain flour, yeast and salt in a large bowl and mix well to combine. Make a well
in the centre and add the water to the dry ingredients. The water needs to be lukewarm
to activate the yeast and encourage it to grow. If the water is too hot, it can kill the yeast.
To test whether it is at the right temperature, sprinkle a little on the inside of your wrist - it
shouldn't be too cold or too hot.

4.

Step 4
Use a wooden spoon to stir until combined and then use your hands to bring the dough
together in the bowl.

5.

Step 5
Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until smooth
and elastic. Kneading distributes the yeast evenly through the dough and develops and
strengthens the gluten in the flour which will form the framework of the bread. The best
way to knead is to use the heel of your hand to push the dough away from you and then
lift it with your fingertips and fold it over itself towards you. Turn the dough a quarter turn
and repeat. You can tell when the dough has been kneaded enough by pressing your
finger into the surface of the dough - if it springs back, it has been kneaded sufficiently. If
the dough hasn't been kneaded enough, the resulting bread will have a holey, crumbly
texture and poor structure.

6.

Step 6
Shape the dough into a ball. Brush a large bowl with the melted butter to grease. Place
the dough into the bowl and turn it over to lightly coat the dough surface with the butter.
This will stop the surface of the dough drying out as it stands, which can affect the rising
process. Cover the bowl with plastic wrap or a damp tea towel and then place it in a
warm, draught-free place to allow the dough to rise. A good place to stand it is on a
wooden board on the door of the oven with the pilot light on, or in a sheltered, sunny
spot. If the temperature is too high, it may kill the yeast, making the dough useless. The
ideal temperature for rising bread dough is around 30C.

7.

Step 7
Leave the dough in this spot until it is double its size. This process is known as "proving"
and the time it takes will depend on where you stand the bowl and on the warmth of you
kitchen. The slower the rising, the more even and close the bread texture will be.
However, if the dough rises too slowly, or too rapidly, the final bread will have a less even
texture and an unpleasant yeasty flavour. This quantity of bread dough should take
between 45-75 minutes t double in size. When the dough is ready, it will retaining a
finger imprint when lightly pressed. If left to rise for too long, the bread texture will be
uneven and have large holes. If not left for long enough, it will have a heavy, dense
texture.

8.

Step 8
Once the dough has doubled in size. Punch it down in the centre with your fist. This step,
known as "punching" or "knocking" down the dough, release excess carbon dioxide
produced by the yeast during rising so the final bread won't have a "yeasty" flavour.

9.

Step 9
Turn the dough onto a lightly floured surface and knead again for 2-3 minutes or until
smooth and elastic and returned to its original size.

10.

Step 10
Preheat oven to 200C.

11.

Step 11
Divide the dough into 2 equal portions and shape each into a smooth round. If the dough
is unevenly divided and/or shaped unevenly, the final bread will be irregular in
appearance. Place the portions of dough side by side in the greased loaf pan. Brush
lightly with the melted butter. Stand the pan in a warm, draught-free place, as before, for
about 30 minutes or until the dough has risen about 1cm about the top of the pan.

12.

Step 12
Gently brush the loaf with a little water and then sprinkle with the poppy seeds. Bake in
preheated oven for 30 minutes or until golden and cooked through. The best way to tell
when the loaf of bread is cooked is to tap it on the base with your knuckle - if it sounds
hollow, it is cooked.

13.

Step 13
Turn the loaf immediately onto a wire rack and allow to cool. If left in the pan, the loaf will
sweat and the crust will become soft.

14.

Step 14
Once cool, store the loaf in a well-ventilated place at room temperature. This bread is
best eaten on the day it is made. However, it makes great toast 1-2 days later. Make any
stale leftovers into breadcrumbs and freeze in a sealed freezer bag to have on hand for
later use.