Bread Day Saturday

Oh, I’m planning a day off tomorrow, no more baking until Monday (famous last words). I will probably still end up making all the meals and do a shed load of laundry, that’s how things roll I guess.

After skipping the gym this morning the family decided they’d love it if they had bacon sandwiches, so I promised them some home baked deliciousness and they can enjoy a big lunch. The up side to making a big lunch is that I don’t need to cook later on, they are sufficiently well fed that they can fend for themselves for their next meal. I baked a large white loaf in my 13inch Pullman tin which I cut into big chunky slices for their sandwiches.


I used the mixing method I used for my basic white loaf but only rose this bread once just for speed, baked at 200C for 30 minutes and brushed with butter a few minutes before it finished baking. Just a note though, if you rise the bread twice you get a superior flavour, but time was not on my side.

750g White bread flour, 1 sachet of yeast plus 1 teaspoon of yeast, 2.5 teaspoons of sugar, 2.5 teaspoons salt, 2 tablespoons butter, 1 teaspoon of bread improver, 2 tablespoons of dried milk powder and 450mls of warm water.

I also made two additional loaves which I will be keeping for tomorrow, that’s the plan anyways.

Cotswold Crunch loaf

575g Cotswold Crunch flour

1 sachet yeast

1.5 teaspoons sugar

1.5 teaspoons salt

2 tablespoons dried milk powder

1.5 tablespoons butter

300ml warm water

A sprinkling Mixed seeds

Some melted butter

Add all the dry ingredients into a bowl and mix in the butter, after adding the warm water use your dough hook till the dough was leaving the sides of the bowl clean. At this point drop onto a floured board and knead for a few more minutes. Place the dough in an oiled bowl to rise at room temperature for an hour.

The unbaked loaves

Once again knead the dough, knock the air out of it and roll it in the sprinkling of seeds. Shape your dough for the 2lb tin and leave to rise again, it might take another hour. Bake for around 35 minutes at 200C. Once ready the loaf will sound hollow when tapped, lightly brush the baked loaf with melted butter for a lovely glossy brown look.

I also made Oak Smoked Malted Wholemeal Bread. Again baked in a 2lb tin for 30 – 35 minutes, also brush with melted butter once it’s baked.


575g Oak Smoked Malted flour

1 sachet yeast

1.5 teaspoons sugar

1.5 teaspoons salt

2 tablespoons dried milk powder

2 tablespoons butter

2 teaspoons malt

300ml warm water

Some melted butter

Couple teaspoons rolled oats

Add all the dry ingredients into a bowl, rub in the butter then mix in the warm water. Either hand knead or use your dough hook and knead until the dough leaves the side of the bowl clean. Continue to hand knead on a floured surface for another couple of minutes. Leave to rise in an oiled bowl for about an hour at room temperature. Once it’s risen to twice it’s size, knock the air out of the dough and shape it to fit a 2lb loaf tin. Roll the dough into rolled oats and place in the tin to rise. Let the dough rise for about an hour. Bake at 200C for 30 minutes, and paint with melted butter when it’s just out of the oven.

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