Everybody loves bread. Who doesn’t love a BLT between two white slices or how about your morning eggs on buttery brown toast? Maybe granary or sourdough does it for you too.  And that’s before we get on to the delicious delights of a bread and butter pudding…

At Carden Park, we use fresh local bread each morning for our Full English and Continental breakfasts at Redmond’s Restaurant. There’s nothing quite like the sound of that first crisp crunch is there? At The Vines and The Clubhouse as well, we use varied loaves in all of our recipes. Well, of course we need something fantastic to match the flavours of our homemade Soup Of The Day don’t we?

But how can you replicate the look and feel of a restaurant-style baguette when at home? Here’s a quick and easy recipe on how you can make the perfect loaf in time for Real Bread Week.

 

For your ingredients; you require:

  • 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing

  • 40g/1½oz soft butter

  • 12g/2 sachets of fast-action dried yeast

  • 2 tsp salt

  • about 300ml/10¾fl oz tepid water

  • a little olive or sunflower oil

 

Method:

Empty the strong white bread flour in a large mixing bowl and add the 40g of butter.

Add the yeast and salt at different sides of the bowl and stir the ingredients thoroughly with a wooden spoon.

Pour in the water a little at a time until you get a soft dough.

Mix the dough with your fingers until it becomes hard.

Grease a work surface with a touch of oil and stretch the dough on it.

Fold the far edge of the dough into the middle then turn it and repeat. Keep going until the dough is covered all over with the oil.

Use your hands to knead the dough (if you’re not sure what kneading is, then push the dough out in one direction with the heel of your hand, then fold it back on itself). Turn the dough and repeat for 5 minutes until the dough is smooth and stretchy.

Clean your mixing bowl with water and put the dough back in. Cover with a damp tea towel and leave it on the side (preferably a cool location) to prove.  This should take one hour. Whilst you wait, line a baking tray with baking paper.

After an hour, the dough should have doubled in size. Put a dash of flour on a smooth surface and knead the dough on it. Turn it once more and repeat before moulding it into a loaf shape.

Place the loaf on to the baking tray and again cover with a damp tea towel. Once again, leave to prove for an hour.

Preheat the oven to 220 degrees.

After an hour, the loaf should have risen once more. Sprinkle some flour on top and rub it in with your fingers then use a knife to make shallow cuts on the top to create a diamond pattern.

Put the loaf on its baking tray in the middle of the oven and bake for 30 minutes.

When the loaf is risen with a golden tinge, it’s ready to come out. Put it on a wire rack to cool.

 

Then eat with friends and family and tell them the story of how you made the most luscious of loaves!

 

Not want the hassle of cooking bread and other food for yourself , why not reserve a table at Redmond’s Restaurant and experience an award winning three course dinner inspired by our Executive Head Chef Graham Tinsley MBE? Take a sneak peek at our menu or book now on the website.

 

Bon Appetit!

 

 

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