During lockdown, in order to save costs, I started baking our daily bread. After a lot of trial and error, here is my favourite kneaded bread recipe. Momma Jo’s Bread 500 ml warm water 15
During lockdown, in order to save costs, I started baking our daily bread. After a lot of trial and error, here is my favourite kneaded bread recipe.
Momma Jo’s Bread
- 500 ml warm water
- 15 ml white sugar
- 8 g sachet yeast
- 8 ml salt
- 60 ml oil
- 640 g flour (you can use all purpose flour or bread flour (I prefer all purpose))
- In a large bowl, dissolve the sugar in the warm water
- Stir in the yeast and set aside until it start to bloom (foam), this takes about 5 min
- Mix the salt and oil into the yeast mixture
- Mix the flour into the yeast mixture, one cup at a time
- Knead the dough on a well floured surface for 7 min
- Place in a well oiled bowl and cover with a damp cloth
- Leave to proof for 1 hour
- Your dough should double in size
- Preheat oven to 175°C
- Punch the dough down
- Knead for 1 minute and divide in half
- Shape into loaves and place into 2 loaf pans lined with baking paper
- Allow to rise for 30 min
- Bake for 30 – 40 min
- Remove the bread from the pans and baking paper
- Brush with butter and allow to cool on a cooking rack
To make french baguettes, divide the dough in to 4 and shape into long rolls, snip the tops after final proofing and bake for 30 – 40 minutes.
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