I've tried a few different bread recipes my favourites being No Knead bread and a Nut butter loaf (delicious but expensive to make too often) - with the No Knead bread I found it's always best if it is eaten straight away as once it cools it can be quite hard. I tried this Easy little bread recipe from my Grans Kitchen cookbook and it makes a delicious loaf, firm on the outside and super soft on the inside. It went down a real treat.
If you haven't made bread before this is a really good starting point. A perfect everyday bread, yummy with sweet or savoury toppings or just with a good swipe of butter.
Easy little bread
You will need:
1 1/4 cups warm water
2 teaspoons active dry yeast
1 tablespoon runny honey
1 cup all-purpose flour
1 cup wholemeal flour
1 cup rolled oats
1 1/2 teaspoons salt
Melted butter and oil for brushing
Mix the flours, oats, and salt in a large bowl.
In a bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
Add the wet mixture to the dry and stir very well.
Brush a loaf pan generously with some of the melted butter and oil. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C. Brush with oil and butter and bake the bread for 35-40 minutes or until golden and pulling away from the sides of the pan.
Remove from oven, and turn the bread out of the pan quickly.
Makes 1 small loaf.