Perfect Crusty Bread

Homemade bread is a thing of beauty, There is no smell like it, it fills the home with the perfect smell that's comforting and cosy. I find making bread therapeutic, the rhythmic kneading really helps relieve stress. I love to put on some good music with a strong beat to help me power through the kneading and maybe have a cheeky wee bum wiggle at the same time!

Ingredients:

500g strong white bread flour
1 tsp fast action yeast
1.5 tsp salt
25g butter
340ml lukewarm water

Method:

In a large bowl place the flour and salt and mix together. Gently rub in the butter until its all combined. Add the yeast and mix again. Slowly add the water using your fingers to bring the mixture together to form a sticky dough.

Generously flour your work surface and tip the dough out, making sure not to leave any in the bowl. Knead the dough for around ten minutes until the dough becomes soft to the touch, It should have a consistency similar to your earlobe (weird, I know) and when stretched should create almost like a clear film before ripping, showing that the gluten has been built up.

Mould the dough into a ball, turning gently with your hands under the very edges to create a smooth dome. Place your dough ball into an oiled bowl and cover with clingfilm before placing somewhere warm ( I use my airing cupboard) for at least an hour or until the dough has doubled in size.

Bring your dough out and pop on a floured work surface. Gently knead the dough to knock out any air bubbles, it should feel light and springy to the touch.

Oil a loaf tin and gently place your dough in, using your fingers to stretch it and push it to the edges. Cover with a clean tea towel and pop back in the warmth for at least half an hour.

Preheat your oven to 210 degrees fan or 230 degrees non-fan and place the bread on the middle shelf, baking for 25-30 minutes until golden brown on top and solid to the touch. Remove the bread from the tin and tap on its bottom, it should sound almost hollow when baked right through and can be placed back into the tin and oven if needs be. Place the bread on a wire rack to cool before cutting if you can resist that long, I never can, and slather with butter or your toppings of choice.