Making bread is both easy and very rewarding. It’s something we always do at the London Sugar Club, and it was the same in Wellington. So if you visit you’re likely to find the bread different each time as we tend to let our fancy fly! I remember one loaf we made in New Zealand from fresh, chopped peaches and some over-dry blue cheese lying forgotten at the back of the fridge. It was delicious.
The guidelines I give to anyone making bread for the first time are as follows. Leavened bread is made from yeast, water and flour, and that’s all. There are many types of flour, and the one usually preferred for bread is called ‘strong’ flour, which means it has a high content of gluten, the protein that gives flour its strength. I have made quite fine bread using flour, though, so don’t despair if you can’t get the strong stuff.
Yeast is a living organism, and the things that kill it are salt and water that’s too hot. You could make a
So here are four yeast-based bread recipes, all quite different. I’ve used white flour in each of them – at the Sugar Club we use only organic unbleached white flour and throw in polenta, rye flour or wholemeal to provide variety. Remember, though, that you can easily knock up a batch of great-tasting bread using nothing more than warm water, yeast and flour.
© 1997 Peter Gordon. All rights reserved.