This week marks Real Bread Week, the international celebration of additive-free bread and people who make it.
Making bread from scratch is always a favourite cooking session for children and young people visiting our farms – and there’s rarely a crumb left over either!
Our Wick Court kitchen team have shared their go-to recipe for a delicious bread dough. What not give it a try this week and make a tasty home-made loaf, or maybe even break it into small rounds and mould it into your favourite animal (hint – hedgehogs work really well!)
Ingredients
- Bread Flour: 500g
- Salt: 1tsp
- Yeast: 1tsp
- Warm water: Approx. 300ml
Method
- Add yeast to warm water for a couple of minutes to dissolve then stir the salt into the flour.
- Make a well in the middle of the flour and add the water and yeast mix gradually.
- Once all the flour is mixed in and is soft to touch turn the dough out onto a floured surface and knead for 10 minutes.
- You can shape the dough this stage or just place onto a floured baking tray to prove for one hour, or you can put it into the fridge for the next day.
- Once proved bake at 180°C for approx 20 minutes, maybe a bit longer, until risen and golden brown.
