Thomas the Baker Homemade Bread
A simple version of our customer favourite Country Crunch loaf, ideal for home bakers.
- 35 g fresh yeast OR 7g dried yeast
- 400 ml tepid water
- 225 ml milk
- 1 kg Country Crunch flour
- 15 g salt
- 50 g fat (butter, oil, lard etc.)
Pour the tepid water and milk into a bowl, then add the yeast.
Leave the yeast to activate for around 5-10 minutes. You may see bubbles start to appear on the surface of the liquid as it activates.
Add the flour, salt and fat to the bowl then mix to combine.
Either knead the dough by hand or using a dough hook on a mixer for 12 minutes until the dough is smooth and elastic.
Pop the dough back into an oiled bowl then leave to prove for up to 2 hours in a warm place or until it has doubled in size.
Knock the dough back by hand then shape into sausages that fit into your loaf tins. This recipe should make two small loaves.
Leave the dough to prove in the tins for up to 2 hours.
Bake the bread in a preheated 180c oven for 25-30 minutes, until the loaves have a golden brown colour.
Remove from loaf tins and leave to cool, then enjoy!