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A Chiltern recipe for really easy bread
By The Chiltern Cook
I discovered the recipe for this bread in ‘Delicious’ magazine, in an article by Paul Hollywood. It breaks all the rules and turns out excellent bread every time that keeps well, slices well, is good toasted and just ticks every box! It is also very good for stress relief as you have to knead it for six minutes and you can imagine all sorts of people under your hands!!
For a real indulgence, I have teamed it with my really easy lemon curd, made in the microwave.
- 500g strong plain flour (make sure it is really fresh)
- 10g salt (I use less, but up to you)
- 25g fresh yeast or 14g easy blend dried yeast (ask at the bakery section in the supermarkets – it’s usually free! I get 100g at a time, and keep it in a box in the fridge for up to 3 weeks)
- 300ml water (straight from the tap – need not be tepid)
- 50ml olive oil.
I use organic flour with as few additives as possible, and I have made it with all sorts of seeds and oats and things in… up to you!
- Put the flour in a bowl with the salt. Crumble in the yeast and mix like pastry. Into a well in the middle pour the oil and water.
- Beat with a spoon, then tip out onto a clean surface and knead for 6 minutes. All the flour will have been absorbed (you may need a little more).
- Leave, uncovered, in a ball in the bowl till twice the size. Don’t bother to cover. This may take up to an hour, but may be much quicker.
- Knock it back, and knead briefly to shape, then put on a baking tray. I actually use a small roasting tin as I like the square shape!
- Leave to prove again till double size, then put into hot oven 220°C/gas 7 or floor of top AGA oven for 30-35 minutes.
Should sound hollow when tapped. If you can bear to, leave it to cool on a rack.
Lemon curd
If you haven’t already tried this, do give it a go!
To 1 lemon you will need 2oz caster sugar, 1oz butter and 1 egg. Just double it up as many times as you need to!
- Grate the lemon rind into a microwaveable dish and add the butter and sugar.
- Squeeze the lemon and whisk in the whole egg, then sieve into the lemon and sugar mix.
- Into the microwave and whisk every minute for up to 5 minutes. With a small quantity it’s worth reducing the power a bit, but for 3 lemons use full power.
- This will give you a smooth cream which will thicken as it cools.