Baking Bread -- is easier than you think
This is based on a post I put up earlier for friends in Singapore. After baking my bread today I came across this article . It does not take all that long to knead, but you must be patient with waiting for the dough to rise. I now gather all the ingredients together before starting and can get a lump of dough ready for first proofing within 20 minutes. It's cheaper to buy a packet of yeast rather than the 7g sachets. In the UK and if you have room, you could also have bigger bags of flour delivered. Better still if you could get locally-grown and/or milled flour. You need STRONG flour. White, wholemeal, granary, whatever, or a combination. I now regularly use 1 kg of flour, usually a mix of wholemeal and white and/or granary. I normally make one loaf (about 950g wet weight) and turn the rest into rolls of about 70g (wet weight), some of which I take into the advice charity on Mondays just in case we get clients who have gone hungry or are homeless. ===========