Using a breadmaker is like coming home to warm slippers. Yes, really. It’s so handy to have if we run out of shop bread and means I don’t have to run out for extra supplies late at night for the next days packed lunches.
I have a Panasonic which is fairly aged now but it still churns out the bread beautifully. It also means I can put some in the freezer too.
Breadmaker Bread: Basic Large Size White Loaf
- 320 ml Water
- 25 g Olive Oil
- 1.5 teaspoons Sugar
- 1.5 teaspoons Salt
- 1.5 teaspoons Breadmaker Yeast I use Allinsons or Dove’s Farm
- 500 g Strong White Bread Flour
- Breadmaker recipes tend to differ on how they explain using ingredients for bread. I tend to add in the water first as I really have not got the hang of putting in the dry ingredients first.
- Add the water and olive oil.
- Put the flour on top of the water until it completely coats the surface. If you’re not confident, make a little well in the middle of the flour for the yeast.
- I put the salt and sugar on top of the flour into one side and then add the yeast in last, making sure that it is not in contact with the water or sugar at all.
- Select a four hour or basic bread setting. You can also use this recipe for a thicker French crust effect by using a longer setting to get a thicker crust. I find this is the best recipe for making sandwich bread for school packed lunches.
- Leaving your bread to cool fully means it will cut more easily, but if you’re like my boys and like some warm bread to use immediately it comes out of the breadmaker, then it tends to be more of a tear and share effort here. I can get up to 11 slices from this, but when I first started to cut a loaf, I was lucky if I got five or six. It does take practice.