I love bread. I love all carbs really, but especially bread. When I was about 15, I tried many times to make bread. Each attempt it turned our raw inside, no matter how hollow it sounded. So I admit, I gave up.
I decided to overcome this decade long fear and have another go. It was a lot of fun. I love the texture of the dough after it has risen, fluffy but heavy, moist yet pliable. The smell of yeast through the house was enough to make the boy think I was having an early beer.
This simple Women’s Weekly bread recipe must be foolproof as it worked splendidly. It looked, tasted and felt like bread. It was less sweet than that from a shop, also a little less moist, but I can experiment with that. If you’ve tried and failed at making home-made bread, I would strongly suggest you try again with this recipe.
dissolve 10g yeast ad 2 tsp of sugar in 1/2 cup warm water, and stand until frothy (10 minutes).
Mix 30g melted butter, 1/2 cup warm water, and yeast mixture into 2 1/2 cups plain flour, with 1 tsp salt. Knead until smooth. Stand in greased bowl for 1 hour until double in size.
Knead and shape for type (segment for rolls, roll into rectangle then up like a swiss roll for loaf). Sit to rise for another 20 minutes.
Bake in moderate oven for 20 to 40 minutes, depending on size.