Ingredients
Ingredients:
- 300g Matthews Cotswold Crunch Flour
- 300g Mulino Marino 00 Soffiata
- 400g water
- 1 sachet dried organic yeast
- 5g (1/2tsp) diax (optional)
- 5-8g salt (heaped tsp)
Simple Breadmaker Loaf
This is the perfect first step on your journey to eating better bread. We’ve got a simple loaf that’s both reliable and delicious - it’s the one we use in our BakeryBits HQ breadmaker.
It’s based on the wonderful Matthews Cotswold Crunch flour, the very first flour I baked with many years ago. We mix it with Mulino Marino 00 Soffiata, which gives the loaf a lighter lift - something the team here really enjoys.
Follow these steps and you’ll have a fresh, homemade loaf ready in just a few hours, with minimal effort and maximum satisfaction!
At HQ, we use a Panasonic breadmaker set to XL White Loaf with the darkest crust setting.
For a crustier crust, add a small spoonful of Diax (a lightly malted barley flour with active enzymes that naturally improve the bake).
Method
1. Measure - Weight the flour, salt and water into the breadmaker tin.
2. Select the bake settings - Place the tin into the breadmaker, making sure the bottom grove slots in completely and then close the lid.
3. Add the yeast: If your breadmaker has a yeast dispenser, use that. If not, add it to the main tin, opposite the salt.
4. Bake - Turn the machine on and select the desired setting. If your machine offers different timing options, always choose the longest bake, avoid the quick programme, as it tends to give insipid, disappointing results.
Press start! And enjoy the smell of freshly baked bread gradually enter the room.
5. Cool - Once the loaf is baked and the machine program is complete, take the bread tin out of the breadmaker promptly and tip the loaf onto a cooling rack. The handle of the tin and the tin will be hot!
Beware the paddle may also come out with the loaf and be wedged in the bread - remove this when its cool enough to touch and before slicing!
Enjoy
