I love the smell of freshly baked bread. It reminds me of my childhood. This bread was baked by my grandmother at least once a week. Over time the process of making this bread got so boring that I just had to leave the kitchen. But that wonderful smell made me return to the kitchen each and every single time. Now I’m the baker. I use both my grandmother recipe and her tin.
- 500g white flour, plus extra for dusting (50g)
- 300 ml lukewarm water (36-38°C)
- 1 sachet dried yeast
- 20 g room temperature butter
- 1 + ½ tsp salt
- Mix the dry ingredients (flour, salt and yeast) in a mixing bowl. Add the butter and use your fingertips to rub the butter into the flour.
- Add the water and use your fingers to mix the ingredients until combined.
- Turn the dough onto a floured surface and knead it for 10 minute (now the dough should be elastic and smooth).
- Put the dough back in the mixing bowl, cover it with a towel and let it rise (in a warm place) until doubled in size (about 1 hour).
- Transfer the dough to the floured working surface and knead it again to push the air out. Shape the ball into a loaf and place it in a lightly greased tin. Cover it with a towel and let it rise for 30 minutes.
- Bake the loaf in the preheated oven (375°F/190°C – gas mark 5) for 30 minutes.