Does anyone bake their own bread?

[Bridecilla]

preferably without a loaf tin?

I have a kmix that doesn't get used often enough (pizza dough and cupcakes) and some yeast sachets.

I'm going shopping later so I can grab flour. I'm imaging myself making gorgeous artisan bread on my day off tomorrow but...

I'm clueless! Has anyone got tried and tested recipes? Top tips?

500g strong bread flour white
1 sachet quick yeast
1tsp salt
40ml olive/rape seed oil
300ml water (cold from tap then microwaved for 30 secs temp)

Mix in machine. Bring into ball and leave to rise covered (in bowl with shower cap from hotel to keep out breezes) about an hour

Then shape to whatever shape you fancy or put into a tin - shape doesn't matter Andy cover and leave to rise again for an hour.

Bake at 210 fan for 30 mins

@Mouseylu thank you!

700g bread flour
7g sachet yeast
Pinch of salt
Hand hot water (1/3 boiling to 2/3 cold)

Mix together adding enough water to make the dough stuck together. Knead to a ball witg the dough hook until the dough springs back out when you press in on it wity a finger. Cover with a non-fluffy tea towel and let rise somewhere warm for 2 hours until doubled in size (alternatively, leave to rise slowly in the fridge over night). Tip out of the bowl, knock the air out and knead for about 5 minutes (I do that by hand but you could use the dough hook again). Shape however you want it to be shaped and leave to rise for an hour (if I'm making rolls, I put the oven on really low and stand them on a baking tray on the oven door for 5 or 10 minutes instead). Bake at 230C for about 35 minutes, it should sound hollow when you tap the base.

If you can get fresh yeast your bread will be even better. I know Asda will usually give you some if you ask, not sure about any of the other supermarkets. Enjoy your baking!

I used to use 500g strong bread flour; 3tbsp olive oil; 300ml warm water, pinch of salt and a sachet of yeast in the days when I made bread.

What really made the difference was a second proving - light airy bread with a nice thin crust.

I low carb nowadays so havent made any in a while but you can't beat hot fresh bread with butter...

Thanks all. Roughly how long and what speed should I have it in the mixer for? I wing it for pizza dough but not sure whether over or under mixing with the dough hook will affect it!

No idea. I did it by hand for about 20 mins.

My grandma used a bread maker when her arthritis would no longer allow her to do it herself. The mixing stage was about an hour long. The first half hour was slow but then it sped up for the rest.

It might even have been an hour and a half thinking about it...

Was watching Nadiya Bakes last night. Episode 2 or 3 on iPlayer. She mixed hers for 6 minutes in her Kitchen Aid. It was quite sticky when she finished but looked amazing after the first rise. I haven’t made bread in ages but used to do 9 mins on low speed in Kitchen Aid but will try her 6 mins next time.

13 minutes left on the timer... my oven smells like bread!

The only thing is - I wanted to make it like a fat sausage roll shape but it squished down before it went into oven so it might be a bit flat but fat!!