dedicated to my future self : weekend baking \\ bread

...a post that is supposed to be published two weeks ago!

the last time i made bread would probably be at least 2 years ago when i had more time on the weekend. ever since i had boo, i don't get as much time to bake anymore. the first time i made bread, i used the same recipe from River Cottage and i kneaded the dough all by hands because i didn't have a KitchenAid mixer back then. i remember it was quite tedious. the dough needed to be knead for at least 10 minutes and i had to clean the bench top thoroughly before i start and it was a pain to clean after with bits of dough stuck and flour everywhere.

this time, i decided to make it using the KitchenAid with the dough hook attachment. i still have to clean the bench top thoroughly before i start but cleaning it after was so much easier. the KitchenAid did all the kneading. i just have to shape it into a round ball before leaving it to prove in a clean bowl.

because it was the first time i had used the KitchenAid to make bread, i wasn't sure if it will turn out right. if it didn't, we probably would have to go without the bread or Jim would have had to put up with badly made bread for his Father's Day lunch. with the help of the KitchenAid manual and the recipe, i'm glad my bread turned out alright. it could do with a bit more salt but the texture is close to perfect. i might try to make a brioche with the KitchenAid next time.

ingredients \\

500g strong white bread flour

5g (2

5g (1 satchet) dried yeast

8 g salt

1-2 tablespoon of oil

300ml warm water

combine all but 200g of the flour, yeast and salt in the mixing bowl. with the dough hook attached, turn on the mixer and start mixing on speed 2 for 15 seconds until all ingredients are combined.

continuing on speed 2, gradually add the oil followed by the water and mix for another 2 minutes. adding the water too quickly can result in a pool around the dough hook and slow down the mixing process.

with the mixer running, gently add the remaining flour, 50g at a time and mix until dough clings to the hook and cleans the side of the bowl. this should take about 2 minutes.

when dough clings to hook, continue to knead for another 2 minutes or until the dough is smooth and elastic.

remove dough from hook and place on a lightly floured surface.

shape dough into a ball, coat it very lightly we oil and place in a clean bowl. cover the bowl with cling film and leave in a warm place until double in size. this should take about 1 1/2 hours.

once the dough has doubled in size, tip it onto a lightly floured surface and deflate with your fingertips. reshape it into a neat rounds and put not a lightly floured board to prove for another 45 minutes.

while the dough is proving for the second time, preheat the oven to 250c and put a baking tray in to heat up.

when the dough has almost doubled in size again, take the hot baking tray out from the oven and sprinkle with a little flour. carefully transfer the risen loaf to the tray and slash the top with a sharp, serrated knife and put it in the oven.

bake it for 10 minutes, then reduce the heat to 190c and bake for another 30 minutes or more or until the crust is well coloured and the loaf sounds hollow when you tap it sharply with your fingers,

transfer to a rack to cool completely before slicing.