bread bread and more bread

If any of you have ever heard my husbands descripton of my bread baked in my breadmaker you'll know he uses the word 'brick' quite regularly.

So i decided to surprise him when he got home from a weekend away with a fresh baked hand made loaf ... which he loved !! :)

So heres what i did ...

Ingredients:
500g strong white bread flour (plus extra flour for dusting)
7g sachet of fast action yeast
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Method:
Mix flour and yeast together into a large bowl.
Add the salt and sugar.
Boil the kettle and measure out 100 ml of boiling water into a jug, make the water up to 300ml with cold water then add the oil.
Make a well in the middle of the flour, add the liquid and mix (i use my hands).

When its mixed into a sticky dough its time to knead so flour your surface and have fun.
Knead until the dough is smooth.
When  it's smooth put it back into the bowl and cover with a tea towel, i put mine on the windowsil to help the rising process, leave it for an hour.
Put dough back on floured surface and give it a small knead again.
Shape and then place on an oiled oven tray, cover and leave to rise for another 30 mins.

ready to bake

Bake at 220 degrees for about 30 - 35 minutes.

i also made this ...

a Cheddar, red onion and thyme tear and share bread

What you need is ...
Dough made as above (up until it's risen for 1 hour)
1 onion
40g cheddar cheese
2 tsp of thyme

What you have to do is ...

make the bread (as before) up to the first rising time of 1hour.
Then slice your onion really small and cut your self some cubes of cheddar.
Place your dough on a floured surface and knead in your onion and thyme.
Cut your dough in two and roll one half into a rectangular shape.
Place on an oiled tray and then slice a long line diagonally (as in picture), then cut 2/3 more slices either side to create a leaf shape.
Poke your cheese cubes into the bread at various intervals.

Bake at 220 degrees for 13-15 minutes.