white_loaf

Apocalypse notes

This is a simple bread recipe that you can make instead of risking a trip to the shops. As long as you’ve got yeast and some strong flour in your cupboard you can make this.

Lots of bread recipes seem to go on for ever, I’ve tried to shorten this down so you can remember it from memory.

It’s normally made with softened butter, but I’d run out of such luxuries, so I replace the butter with oil here and it worked fine. 

Makes nice wide slices; good for open sandwiches or toasted to serve with whatever weird canned stuff you have in the cupboard.

Apocalypse recipe rating 5/7

Ingredients

• 500g plain flour (4 cups)

• 300ml warm water (≈1.2 cups)

• 40g butter or 2 tbsp oil

• 14g fast acting yeast (2 sachets)

• 2 tsp salt

Method

The mixy bit

Add the flour to a large bowl. Add the salt and yeast at opposite sides of the bowl and mix together.

Add the oil or butter and mix together with a spoon.

Gradually add the warm water and mix together taking in all the flour from the sides into a rough dough.

The kneady bit

Lightly oil a chopping board and turn the dough out and around in the oil to cover it.

Knead the dough by pushing out in one direction, then folding it back into the middle. Turn and repeat for about 5 minutes. Then the dough will be stretchy and smooth.

Proof no.1

Dust down the bowl and brush with a little oil. Place the dough in the bowl and cover with a damp tea cloth.

Leave for an hour, the dough will have doubled in size and will be spongy.

The knocky bit

Lightly flour your surface and take the dough out of the bowl to knock the air out. 

Knead again by pushing out in one direction with the heel of your hand, and turn and repeat for a few minutes. 

Gently turn and shape the dough into a round loaf shape.

Proof no.2:

Line a baking tray with baking paper.

Set the dough on the tray and cover with the damp tea cloth for another 30-60 minutes until the dough has doubled in size.

Prepare the oven

Heat the oven to 200 celsius (fan) and place a deep metal tray on the bottom of the oven.

When the dough is ready, take a little flour and gently rub it in to the top. Then take a big knife, cut a diamond pattern across the top and slide it in the oven.

Pour water on the deep tray at the bottom of the oven to create steam for cooking and close the door.

Take out of the oven when golden brown after around 30 minutes and enjoy your fresh bread and sense of achievement.

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To check if it’s ready, tap the bottom, it should sound hollow.