Now we’ve cut back on lots of waste and packaging the things that are left to tackle stick out like a sore thumb and bread bags are one of those things! I know they can be recycled but recycling is the last resort, better to avoid if we can.

I got a bread maker as a wedding present many moons ago and have battled to create something that didn’t resemble a house brick on and off ever since. It led me to believe that if I couldn’t make decent bread with it then there was no way I could do it without it…all that kneading and proving and the like.

It turns out the evil wee machine lied and making bread by hand is a total doddle AND turns out edible with your teeth still intact! It’s actually a lovely task to do and you control the ingredients you are putting in it so you know what you and your family are eating.

What follows is a hash up of a few recipes and is my quick go to ‘help* we need bread today’ recipe. It’s a great one to do with the kids (with clean hands!) and dough kneading is brilliant for stress levels - very mindful.

Ingredients

250g Strong White Bread Flour

250g Strong Wholemeal bread flour

40g soft butter, cut in chunks

1 tsp of salt ( the recipe would say 2 tsp but I find it too salty)

12g yeast

300ml tepid water

Method

In a large bowl, mix the flours together. add butter and mix thoroughly until butter disappears. I use a food mixer with a dough hook ‘cos I’m lazy but you can rub the butter in by hand.

Add salt to one side of the bowl and the yeast to the other (salt kills yeast).

Mix and then add the 300ml of water. Mix thoroughly to form a soft dough. resist adding flour to firm it up.

Knead for 6 mins in a mixer or 10-12 by hand. Cover with a damp cloth and prove (allow to rise) for at least one hour in a warmish spot (not hot) but longer won’t hurt so go and do something else for as long as you need.

Knock back - ie knock the air out of the dough - and shape. I tend to go for a round loaf as its easy to shape. Thoroughly dust a baking tray with flour and sit your dough on it. Cover again and leave to prove for another hour (or longer).

Slice the top diagonally both ways about 1cm deep to create a lovely crust. Rub with a little flour and put in the middle of a pre-heated oven at 200 degrees C for about 30 mins. When the time is up check it’s done by knocking the bottom. It should sound hollow. If it’s more of a dull thud give it another 5 minutes.

Cool on a wire rack. Try not to eat it all in one go.

(*Edited from other actual 4-letter words used in case you’re using this recipe with the kids!)