My Nan taught me to make bread, Though I have adapted the recipe a little to modernise it slightly (for instance to use dried yeast instead of compressed), the recipe basically remains unchanged. 

It is so easy, and once made for the first time, I’ll be surprised if you are not hooked on the whole process.

There’s nothing quite like the aroma in the house when baking bread, not to mention the superlative flavour. It’s very economical to make also.

It’s very adaptable too, as the suggestions at the end of the recipe demonstrate.

Multi-Purpose Easy Bread

For this recipe I use 24cm x 13cm bread (loaf) tin that is 9cm deep.  Anything close to that size is fine.

Makes 1 large loaf

4 cups plain flour

4 teaspoons instant dried yeast

3 teaspoons sugar

2 teaspoons salt

2 tablespoons olive (or vegetable or similar) oil

2 cups warm water, approximately

Method

In a large bowl, mix the flour, yeast, salt and sugar.  Make a well in the centre and pour in the oil and water and mix to a soft dough, adding a little extra water if needed.  Cover with a tea towel or cling wrap and leave to rise for about 1 hour or until approximately doubled in size.  At this stage you can take the dough to the following step, or just turn it over with a spoon and let it rise again.

When ready, turn dough out onto a lightly floured surface and knead until smooth (about 2 minutes).  Shape into 2 equal sized balls and place side by side in the tin.  Cover with a tea towel and allow to rise almost to the top of the tin.

Bake at 200°C (fan forced) for 10 minutes, then reduce heat to 170°C and bake for 25 to 30 minutes more or until well risen and golden and when the loaf sounds hollow when tapped with the knuckles.  Turn out onto a wire rack to cool.

Variations of Easy Bread Dough.

Bread Rolls – shape into balls  – place on tray, pretty close together, and allow to rise 15 minutes, then bake for 15 minutes approximately until golden brown.

Savoury Scrolls – pat the dough (after the first rising) out to a rectangle about 1cm thick, then sprinkle with ham and cheese (add extra fillings if desired – e.g. semi dried tomatoes, olives).  Even vegemite and cheese is delicious.

Roll up from the long side and cut into 4cm pieces and place side by side on a tray.  Leave to rise for 15 minutes, then bake at 200°C for 15 to 20 minutes.

Chelsea Buns – as for savoury scrolls above but instead spread patted out dough with butter, sprinkle with brown sugar, grated apple and dried fruit and roll up and cut as above.  Allow to rise 20 minutes then bake for 20 until golden.  Glaze with honey or golden syrup after baking if liked.

Pull Apart Bread – make as for scrolls and then layer in a large greased bread tin.  Allow to rise almost to the top of the tin, then bake at 200 degrees C for 40 to 45 minutes till loaf sounds hollow when tapped with the fingertips.

Fruit Buns – add about 1½ cups dried fruit to the dough and 2 teaspoons of mixed spice and cinnamon, one coarsely grated cored apple and the finely grated rind of a lemon.  It’ll take a bit longer to rise.  Shape into balls. 

Place on trays quite close together and allow to rise 20 minutes, then bake for 15 minutes until golden brown.  If you like, brush with honey or golden syrup as soon as they come from the oven.

Fruit Bread – use fruit bun recipe, placing dough in a large loaf tin instead of forming into buns.

Focaccia – the best of the best. Ty the recipe at end of this post.

Focaccia

3 cups plain flour

3 teaspoons instant dried yeast

1½ teaspoons salt

2 teaspoons sugar

¼ cup olive oil

1½ cups warm water, approximately

3 tablespoons olive oil, extra

2 tablespoon chopped fresh herbs (such as rosemary and/or thyme)

2 to 3 teaspoons sea salt

Method

Have ready a slab (or lamington style) tin 35cm x 25cm approximately.

Mix the dry ingredients together in a large bowl.

Make a well in the centre and pour in the oil and almost all the water, adding the extra liquid if necessary, to form a soft dough.

Cover the bowl with cling wrap and allow dough to rise until doubled in bulk.

Turn out onto a lightly floured surface and knead for about 2 minutes until smooth. 

Pat out to approximately the same size as the tin.

Pour 2 tablespoons of the olive oil into the pan and place dough on top.  Allow to rise for about 20 minutes until puffy, then press the fingertips into the dough at intervals and drizzle with the remaining olive oil, and sprinkle over the herbs and sea salt flakes. 

Bake at 200 degrees C for 20 minutes until golden brown. 

Leave to stand in tin for 5 minutes before cutting into portions to serve.