How to: Easy, multi-purpose bread

I love making soda bread, and while it's great in hunks with soups, or for doorstep slices of toast, it just doesn't cut it for sandwiches.

So, my go to multi-purpose bread is this one from One Good Thing. It's light, flavoursome and doesn't require kneading or proving more than once.

 

I've 'Britain-ed' the recipe from One Good Thing, and roughly halved it so it makes one standard loaf and a whole load of small rolls.

700g flour (either strong bread flour or plain flour, or in fact a mixture of both works fine)

600 ml of warm water (or there abouts)

2 teaspoons of dried yeast

1 tablespoon of salt

1 and a half tablespoons of white sugar

 - Mix all the dry ingredients together and add enough water to form a dough. 

 - The dough should be a sticky mass, not dry enough to form a ball of dough. 

If it's not sticking to your hands it needs more water.

 - Pour into a greased loaf tin. For individual rolls I use silicon cupcake cases.

 - Place somewhere warm and let the dough rise to the top of the tin/cases.

 - Bake on the top shelf of a pre-heated oven at 180 degrees C for about 45 minutes for the loaf (30 minutes for the rolls) or until golden brown. 

 - 10 minutes before the end brush with melted butter for a shiny crust.

 - Apparently you're meant to wait till it's cooled before tucking in, but that never happens.