Essence of Bread

Essence of Bread


38 people made this

About this recipe: This is about as simple as a bread recipe can be. It's crusty, yeasty and satisfying. I'm a bloke, and I can make this perfect every time. It's easiest if you use a stand-type mixer with a dough hook.

David Klaproth

Serves: 20 

  • 2 tablespoons polenta
  • 800g (1 3/4 lb) bread flour
  • 15g (1/2 oz) quick yeast
  • 2 teaspoons salt
  • 600ml (1 pint) warm water (50 C)

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat oven to warm (about 45 C / 1/4 Gas mark). Lightly oil two 23x12cm (9x5 in) loaf tins; add just enough cornmeal to coat.
  2. In the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. Pour in the water; mix until a stiff dough forms. Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in preheated oven for 15 minutes.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into prepared tins. With very sharp knife, cut shallow slash in tops of loaves. Lightly dust loaves with flour, cover with towel, and put back in oven. Let rise until at least doubled, about 45 minutes.
  4. Remove loaves from oven, keep covered, and preheat oven to 220 C / Gas mark 7.
  5. Return uncovered loaves to preheated oven. Bake until golden brown and loaves sound hollow when tapped on the top.

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Reviews (5)


Easy - no kneading! quick, and tasty - 15 Sep 2008


This bread was very tasty with a nice crust. It made delicious toast! Thanks. - 15 Sep 2008


pretty good basic bread, easy and tastes good - 15 Sep 2008

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