Nothing Says Home Like Freshly Baked Homemade Bread
There’s something deeply comforting about the smell of fresh bread wafting through the kitchen. In an age of fast food and instant meals, taking the time to bake your own loaf is a delicious return to simplicity. Whether you’re a seasoned baker or just getting started, this homemade bread recipe brings together basic ingredients, a bit of patience, and a whole lot of heart.
The result? A golden, crusty loaf with a soft, pillowy centre—perfect for slathering with butter, dipping into soup, or enjoying all on its own.
Ingredients
1kg plain flour (sifted)
1 tablespoon (35g) sea salt
30g fresh yeast
500ml tepid water
Preparation & baking
1. Mix the yeast with a tablespoon of flour and 100ml of tepid water in a small bowl and leave until the yeast has activated and risen slightly.
2. Into a large bowl sift flour, add salt and stir. Make a well in the centre and add the yeast mixture.
3. Gradually add the remaining water and stir until well incorporated.
4. Turn out onto a floured surface and knead for 10 minutes,
until the dough is smooth and does not stick to the work surface.
5. Return the dough to a large bowl (lightly oiled) cover with a clean wet tea towel and leave in a warm place to rise until double in size, approximately 11⁄2 – 2 hours.
6. Turn the risen dough out onto a floured work surface, gently knock the air out of the dough and fold the dough over 4 times. Return to bowl and leave to rise 1 hour.
7. Repeat the above process 2 more times.
8. After the last rise, shape the dough into a ball and place into a proving basket. Leave to rise 1 hour.
9. When risen gently tip the dough onto a baking tray or preheated baking stone. Score the bread with a sharp blade or a knife.
10. Place in a preheated oven 220°C 40-50 minutes.
Spray the oven with water or alternatively place a pan of water on the floor of the oven (the steam from the water will help form a crust on the bread).
Tip – Note the quantity of ingredients yields a large loaf, as was needed for large Croatian families. You may divide this into
two loaves or reduce the quantity by half to make a smaller loaf.
A proving basket is a specialty basket used for shaping loaves, you can find them in specialty kitchenware stores, or on-line through Ebay. A good substitute is a ricotta cheese basket lined with a floured tea towel.
Recipe from the bilingual cookbook ‘My Mother’s Kitchen‘ by the Croatian Cultural Association (CCA) of Geelong published with the author’s permission.