BREAD RECIPE

Sam’s Bread

So here is my recipe that I have been using for 4 years now. It took me a while to get this right and it was only through experience that I eventually got by bread the way I like it.. So if you don’t get it right the first time then keep trying, just remember you can always add more water if it is too dry and add more flour if it is too wet.
Do not over proof your bread, this can result in bread that loses all the air when it is put in the oven, it will taste good but not as good as if you did it right.
Put the following Ingredients into your bread machine in the order shown:

2 cups hot water (not so hot that you cannot put your hand in it though)
1 table spoon of olive oil or vegetable oil
4 cups BREAD flour
3 teaspoons of bread machine yeast
1 teaspoon salt
1 teaspoon sugar (granulated or caster sugar is fine)

1. Turn your bread machine onto the dough cycle, my machine is a sunbeam and it takes approx 25 minutes to mix and knead the dough.

After about 10 mins you will see what the consistency of the dough is like at this point if the dough looks too wet add more flour if it is too dry add more water. Your dough should be the consistency of very soft play dough If it is too sticky your loaf can be saved by adding more flour even if the kneading cycle is finished just take it out and add more flour, enough so that you can shape it. If too dry it is best to notice before the cycle finished as it is much harder to add water out of the machine.

2. After 25 mins is up take the dough out of the machine and shape into a loaf, put into a greased pan (I use spray oil) approx size of my pan is 10x13. Open the lid of the bread machine and rest the pan on top, put a tea towel on top of the bread hanging over the sides of the tin.

3. Allow the bread to proof for a total of 1 hour and NO more. It is important that after 1 hour that you can bake your bread straight away so make sure before your hour is up that you already have your oven preheated to the correct temperature.

4. Bake in a preheated oven for 30 mins, 425F
5. Take the bread out of the oven and out of the tin and allow to cool on a wire rack.
EAT and ENJOY

If you do try this recipe, please let me know how you got on with it and if you have any questions I would be happy to answer.
I am hoping one day to actually post pictures of the process, but because its something I do every day I just keep forgetting.