Bread, butter and a new kitchen

This is a very quick post, and only a couple of photos. We've moved into our home, and while a lot of unpacking still waits to be done I'm starting to get settled into my new kitchen (and enjoying how much better the oven works!).

This past week I came home from a trip to the Wednesday market with a loaf of pumpkin bread. Not one full of pumpkin pie-type spiced ones that Pinterest is full of. Just a white bread, with a orange hue, and a delicious flavour. We smashed it, just with lashings of butter and of course, this resulted in some discussion around either a) buying a loaf every week or b) having a go at making our own.

Saturday rolled round bringing with it a severe rain system which stopped me going out, (except to dig a trench) and baking bread once I'd dried off just seemed like the greatest idea. A lack of ingredients meant it wasn't pumpkin bread, but I'm hoping it will be a good launching off point.

As usual, it wasn't straightforward. I assumed my bag of flour was 500g….hahahahaha of course it was a 1kg so there was a moment of confusion when the dough wouldn't come together, then of course I overcompensated with water and had to add MORE flour, and with over a 1kg of flour the kitchenaid struggled to keep up and I had to knead by hand.

I had enough dough to make a loaf, and eight big bread rolls, which I have to admit, came out every bit as good as I hoped.

My biggest tip (care of The Great British Bake Off) was to add a pan of water to the bottom of the oven for steam. This gives you the most wonderful crust.

Easy White Bread, from


1) 500g strong white flour, plus extra for dusting

2) 2 teaspoons salt

3) 7g satchet fast-acting yeast

4) 3 tablespoons olive oil

5) 300g lukewarm water


Put the flour, salt and yeast in the bowl of an electric mixer with the dough hook attached.

Put the water and olive oil in a jug. Get the mixer running nice and slowly and pour the water/oil mix into the edge of the bowl. If the mix seems a little stiff add 1-2 tablespoons of water. You have two choices here, let your machine do the kneading or if you've had a bad day, tip it out and knead by hand.

Once the dough is satin smooth, drop into a lightly oiled bowl and cover lightly with cling film. Allow to prove for 1 hour or until it's doubled in size.

Knock the dough back and gently turn into a ball. Place on a baking sheet lined with parchment. Allow to prove for another hour or until doubled in size.

As some point in that hour (depending on your oven) place a high edged tray in the bottomed of your oven and preheat to 220C/ fan 200C/ gas 7. Get a jug of water ready.

Cut a 6cm cross in the loaf, and place in the oven, and quickly pour the water into the tray in the bottom of the oven for steam. Allow to bake for 25-30mins. Your loaf will be cooked when it sounds hollow when you tap the bottom.

Slice, butter, and enjoy!