I would estimate that at least 90% of the bread we eat is homemade and I make a good selection including good Soda Bread, Brown Bread, Banana Bread and Everyday White Bread. The everyday white bread is probably the most versatile, it can be made into loaves, rolls, burger buns, bread sticks etc.
We keep a stash of this bread in the freezer and the kids love it! They have it toasted with peanut butter or no added sugar jam for breakfast, filled with cold meat or tuna in their lunch boxes or as a toasted sandwich to accompany a hearty bowl of soup in the evening.
- Combine the flour with the salt and yeast in a large mixing bowl. Add the oil and water to form a soft dough, this tends to be quite sticky at this stage.
- Turn the dough out onto a floured surface and knead until smooth and elastic, 5-10 minutes. You may need extra flour for your hands, as previously mentioned, this dough does tend to be very sticky.
- Place the dough in a bowl which has been lightly oiled, cover with cling film and leave to rise in a warm place for about an hour.
- When doubled in size, knead the dough again on a floured surface for a few minutes. Divide the dough into either, 2 large loaves, 4 small loaves or 16 rolls, whatever your preference.
- Place you shaped dough onto floured baking sheets, cover with tea towels and leave to rise in a warm place for a further 30 minutes. Pre-heat the oven to 220C/GM7
- Place the rolls into the oven and place a saucepan of hot water in the bottom, this will help make the bread crusty.
- Bake for approximately 20 minutes, until the underside of the bread sounds hollow when tapped.
- Leave to cool on a wire rack.