When I cannot be bothered to drive to the nearest boulangerie for bread, I make my own. This usually happens four or five times a month and after I’ve spent a few minutes kneading and working the dough, I wonder why I don’t do it more often. It’s very therapeutic!

I use fast acting yeast, which comes in powdered form and needs only one kneading and proving session. I have a very simple recipe which I make up sometimes using white and at other times using a multi-cereal flour. The amount of dough makes one loaf. I usually use a 2lb loaf tin which I have had for years, though occasionally, I take balls of dough (about 7-9) and place them in a round tin for rolls (one roll in the middle and the rest round it).

The bread has a lovely texture and slices beautifully. It also keeps well, too.

 Basic Bread Recipe

  • 500 gms strong flour, white or multi cereal  (Pain or Pain multi-céréales)
  • 2 sachets quick acting yeast (Levure du Boulanger Super Active)
  • 1 teaspoon salt
  • 300 gms tepid water (275 gms if using multi-cereal flour ) and yes, I do weigh it!

Put all dry ingredients in a large bowl and stir lightly together, leaving a slight well in the centre. Add the water. Mix well with a large spoon, until the flour has been just about incorporated. Don’t be tempted to add any more water, it will work.

Tip dough out onto lightly floured work surface. Work any remaining flour into the dough with your fingers, then knead for 5-10 minutes until it feels smooth and elastic. Mould roughly into the shape of the tin.

Place in the greased tin and cover with oiled film. Put in a warm place for about 2 hours to rise.

Pre-heat the oven to 200 degrees C. Put dough in oven to cook for 25-30 minutes until golden brown. Bread is cooked when it sounds hollow when tapped on the base.  

Tip out onto a cake rack and leave to cool for at least half an hour.