Breakfast is a bit of a chore in the morning, and I think we are all kind of glad for the invention of sliced bread. You can still however, evoke the scent of freshly baked goods wafting through whatever sized abode you have in the morning, and eat it for the next couple of days too, thanks to Lighthouse Bread and Pizza Flour (this post is NOT SPONSORED BY THEM) and this simple crusty bread recipe I’m sharing today. I actually love this company, and use this same flour for homemade pizza bases too – and this recipe was printed on the back of the box.
WHAT YOU NEED:
- 3 1/3 cups of Lighthouse Bread and Pizza Flour
- 2 1/2 tsp of dried yeast
- 2 tsp sugar
- 2 tsp salt
- 1 1/3 cups of lukewarm water
- 1 egg lightly beaten.
WHAT TO DO:
- Combine the flour, yeast, salt and sugar in your mixing bowl with a spoon. Make a well in the centre of your mix and slowly pour the lukewarm water in. Mix this through with your spoon until combined then use your hands to form it into a dough.
- Turn this dough out onto a floured surface and knead it for 8-10 minutes.
- Shape dough into a ball and place into a clean greased bowl. Cover with cling film and leave in a warm place for about an hour or until doubled in size. I put it in a switched off oven on a hot dough.
- take out your dough, and preheat the oven to 220 degrees Cc (about 428 degrees Fahrenheit). Turn the dough out onto a floured surface and knead for 3 minutes till the dough is smooth and elastic.
- Shape the dough into a loaf and place onto your baking paper on a tray or a loaf tin. stand this in a warm place for 30 minutes or until doubled in size.
- Brush the loaf top with the beaten egg and score the top with a sharp knife. Bake the loaf for about 25-30 minutes, until it’s golden. The loaf should sound hollow when tapped on the base. Let it cool, before slicing it up.
You can let the dough rise overnight, and deal with the rest before breakfast so you can have freshly baked bread. Store your bread in an airtight container, or a bread bin, and eat up within 5 days.