Everyday Bread

This is a recipe for what I named “everyday bread”. I make this regularly, once or twice a week. It calls for a little sourdough starter as well as dried yeast. The sourdough starter acts like a natural flour conditioner, making the bread keep longer.

I normally make this in my bread maker, but you can of course make it without. For one 1Kg loaf, you’ll need:

  • 1/2 tablespoon of instant dried yeastย (7g)
  • 4 cups of combined high grade flour and wholemeal flour (I normally do half and half but you can adjust the ratio to your liking)
  • 3/4 cup sourdough starter*
  • 2 teaspoons of salt
  • 2 tablespoons of sugar (I like using dark cane sugar)
  • 2 tablespoons of milk power (optional, though this keeps the bread soft for longer)
  • 2-3 tablespoons of butter or vegetable oil
  • 1+1/2 cups water
Follow these steps:
  1. If you are using a bread maker, put all the ingredients into the bread maker, set and forget ๐Ÿ™‚
  2. If you are making this by hand, mix all the ingredients together and kneadย for 15-20 minutes until really smooth and you can stretch a little of the dough out really thin without breaking.
  3. Let it raise until double in size (~45 minutes)
  4. Punch it down and squelch the sides towards the middle and leave it to rest for 30 minutes.
  5. Punch it down again and shape it into a loaf.
  6. Let the loaf rise for 50 minutes until roughly double in size and preheat the oven to 200 C
  7. Bake for 40 minutes to 1 hour until it’s golden and sounds hollow when tapped.

Everyday bread with sun dried tomatoes and oregano

Note 1: The actual amount of water you need will depend on the climate and your flour. When you first try this recipe out, check on the dough after 10 minutes of kneading to see if it needs more water (too dry) or more flour (too wet). Add 2 tablespoons of water or flour at a time to adjust.

Note 2: You can add other ingredients to “spice up” this recipe. If you are using any ingredients that are wet (like sun dried tomatoes, olives or fresh herbs of 1/4 cup or more), hold back 1/4 cup of water in the beginning. If the dough seems dry after 10 minutes of kneading, add more water. If using dried herbs, you shouldn’t need to adjust the amount of water.

Note 3: I made my sourdough starter from an apple in 2005 and it’s still going well! Read how to make it here.

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8 thoughts on “Everyday Bread

  1. Hi, really like the sound of your everyday bread recipe here, easy to follow, makes perfect sense and very impressed you have your own starter that is 7 years old. Guessing the flavour it gives to your bread is maturing nicely by now?

    I followed your much appreciated advice btw on photo set ups in blogs, it seems to of worked ok for me. I got a few more questions if I may, but didn’t want to graffiti your blog here with it, do you have an alternative comment area I can post on?

    • Thanks ๐Ÿ™‚ My sourdough doesn’t actually have a strong sour flavour even if I use entirely the starter to make bread without commercial yeast. It does taste different from if I use or add commercial yeast. I think the major difference is in the texture. the difference in smell/taste is secondary and mild. You should give it a go ๐Ÿ™‚ Only need an apple ๐Ÿ™‚

      Popped you an email and I hope it doesn’t get thrown into spam.

  2. Cool looking blog and I LOVE the idea of your clay oven! (I have green eyed envy actually but that won’t help me much as I live several stories high here in The Netherlands and only have a balcony so here’s no way in heck I can build one myself).
    I have however, managed to track down a place that will cut unglazed tiles to fit into my little oven here so I’m keeping this bread recipe for the new experiments I will be making in the coming months.
    Your posts and recipes are inspiring me, especially the pizza and bread. Thanks!

    • Thanks ๐Ÿ™‚ It’s good to know you here, Kiwidutch ๐Ÿ™‚ I’m very fond of Netherlands – two of my really dear friends are Dutch ๐Ÿ™‚ The girlfriend of mine that lives in Netherlands said the exact same thing – can’t have one because of the balcony. Her resolution is a tagine for cooking meats ๐Ÿ™‚
      Looking forward to exchange notes with you in the future ๐Ÿ™‚

      • I look forward to exchanging note too… in fact I’ve subscribed to your blog ๐Ÿ™‚
        I have a tagine too but it’s a small one. If we ever win the lottery at least big enough to buy out the downstairs neighbour’s place then I’m commandeering a spot in their little garden to build my own clay oven. LOL… (lottery win… yeah right! …. but a gal can dream can’t she?)

  3. Pingback: My Lunch Mess | Imported Kiwi

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