BreadAlison Lambert

Everyday Bread

BreadAlison Lambert


I was planning on showing you my fermenting Sour Dough Starter! Unfortunately it has died. I have been painstakingly feeding it twice a day. I have even found myself having a quiet conversation with it. After 3 weeks it almost becomes part of the family, however it does require a consistent temperature of 20`C. My house is warm, but not that warm consistently and i don't have a hot water cupboard which would of done the trick. I am not going to give up, not by any means, i am just going to wait for Dunedin to warm up a little more so i can get this starter up and going.

However i have this great recipe for an everyday type loaf of bread. My husband usually makes it 2-3 times a week and we now use it for our toast in the morning or for Evy's sandwiches for school. It will last if wrapped, for 3-4 days, it also freezes particularly well.

makes 2 loaves
2 teaspoons dried yeast (fast action yeast is fine)
2 dessertspoons brown sugar or honey
3 dessertspoon olive oil
600 ml tepid water
450g malted flour (or wholemeal flour)
450g white bread flour
150g rye flour
2 teaspoons salt
2 Tablespoons polenta

Stir the yeast, sugar or honey and olive oil into the tepid water in a large bowl and leave for 5 minutes. Gradually add the flour and salt, mixing to form a dough - you can do this either by hand or in a mixer fitted with a dough hook. You may have to add more flour or water, depending on the consistency. However, it is better for the dough to be wetter rather than dry.

Turn out on to a work surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl, cover and leave for about 1 hour, until doubled in size.

Knock back the dough, cut it in half and shape into 2 loaves (you can do this by hand to make long sausage shapes but you could put each piece into a greased loaf tin, if you prefer). I do find it easier for sandwiches etc if cooked in loaf tins.
Roll the loaves in polenta and place in greased tins or on baking trays, then cover and leave to rise again for about 40 minutes.



Bake in an preheated oven to 220`C for 15 minutes. Turn the loaves over and cook for a further 5-10 minutes, until they sound hollow when tapped on the base. Leave on a wire rack to cool.