From 15 to 23 February, Real Bread Week celebrates the simple, wholesome pleasure of baking bread from scratch. For many food lovers, there’s nothing quite like the comforting aroma of a freshly baked loaf wafting through the kitchen. It’s a time to ditch the pre-packaged slices and rediscover the magic of kneading, proofing, and baking. Whether you’re a seasoned baker or a beginner, this week is the perfect excuse to roll up your sleeves, flour your worktop, and create something delicious.

Ingredients

• 500g strong bread flour (white, wholemeal, or a mix)
• 7g sachet dried yeast
• 1 tsp salt
• 1 tsp sugar
• 300ml warm water
• 2 tbsp olive oil

Method

1.  In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. Gradually pour in the warm water and olive oil, mixing with a wooden spoon or your hands until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean tea towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
5. Punch down the dough, shape it into a loaf or rolls, and place it on a baking tray or in a loaf tin. Cover and let it rise for another 30-40 minutes.
6. Preheat your oven to 220°C (200°C fan or gas mark 7). Bake the bread for 25-30 minutes, or until golden brown and it sounds hollow when tapped underneath.
7. Allow the bread to cool on a wire rack before slicing.