Homemade Bread Recipe

Discover the unsurpassed satisfaction of creating your own fresh fluffy breads, and it is much easier than you think!

Difficulty

Prep Time

20 minutes

Cooking Time

TOTAL PROVING TIME: 1 1/2 hours BAKINGTIME: 30 mi

Serves

YIELD: 2 loaves

Recipe Ingredients

  • 1 kg SPAR cake flour
  • 5 ml salt
  • 30 ml sugar
  • 1 sachet instant dry yeast (10 g)
  • 125 g SPAR margarine
  • 500 ml water and SPAR milk mixed
  • 2 large eggs


Recipe Method

  1. Combine the flour, salt, sugar and yeast in a 3 litre SPAR Good Living 3 litre porcelain mixing bowl.
  2. Warm the water/milk and margarine together to blood temperature.
  3. Beat in egg, then pour immediately onto the flour, mixing initially with a wooden spoon and then your hands, to bring it together to a smooth dough.
  4. Set aside covered with plastic film in a warm place, until it rises to double its size.
  5. Punch down well using your knuckles which will ensure even distribution of air for a good texture.
  6. Cut the dough in half, and turn one piece into savoury and the other into a tea bread, using these two different methods below.

FOR A SAVOURY PLAIT

  1. Work in 100 g SPAR grated cheddar cheese with 1 small finely chopped or grated onion. Grind in a generous amount of black pepper.
  2. Divide the dough into 3 equal pieces and using your hands, roll them into equal size sausages. Plait them firmly together, squeezing at both ends to seal well.
  3. Set aside on a greased SPAR Freshline baking tray, in a warm place to double its size again, while the oven heats to 200 ºC.
  4. Brush with milk and bake for 30 minutes.

Variations

  • Chopped cooked bacon
  • Ham and chives
  • Roasted pepper and feta
  • Chilli and cheese

FOR ROCKY-ROAD TEA LOAF

Work in these ingredients:
  • x10 pink and white marshmallows finely chopped
  • x10 SPAR red glace? cherries, chopped
  • 80 ml choc-chips (50 g)
  • 80 ml seedless raisins (50 g)
  1. Shape ¾ of the dough into a bun. Using a wooden spoon handle, push a cavity in the centre of the bun. Shape the ¼ dough into a mushroom shape, and firmly insert the stem end into the cavity.
  2. Set aside on a greased SPAR Freshline baking tray, in a warm place to double its size again, while the oven heats to 200 º C.
  3. Brush with milk and bake for 30 minutes.
  4. When cool, drizzle icing over the tops:

ICING

  • 250 ml SPAR icing sugar, sifted
  • +- 25 ml warm water

Hints & Tips

  • The warmth of the sun is the best for superior rising of yeast dough; find a sunny spot near the kitchen. Do not use the warmer draw for either of these variations, as the chocolate and cheese would melt prematurely.
  • Yeast breads are sufficiently baked when the loaf sounds hollow when knocked underneath.
  • Cutting marshmallows is easy if the scissors are dipped into hot water every few snips.