This is without a doubt the best and easiest bread recipe I have cooked. Preparation to cooked 2hrs.

1 cup wholemeal plain flour
3 cups plain flour
1 dstspn caster sugar
1 dstspn olive oil
1x7g pkt yeast
3 tspns sea salt
Approx 450ml tepid water
Mix half of water with yeast & let stand 10mins. Mix all other ingredients; add water & yeast mixture (be careful when adding water because it is very easy to add too much water). Mix well to form a good dough. Turn dough out on to a well floured board. Knead for 5mins with floured hands. Place in a well-greased baking tin; cover & let the dough rise for about 1hr or until reaches top of tin. It should be well rounded. Do not knock down.
Place into pre-heated oven (approx 210C) & bake for 30mins before testing with a skewer. If bread sounds hollow when base is tapped it is ready to place on wire rack to cool. Cover loosely with tea towel & let rest for at least 20mins before attempting to slice. Delicious served with butter & golden syrup.
Muzz

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Wow, that looks good.  With recipes that easy why would you bother cooking damper.  :D

Another ripper Muzz

I'm all set to give your breads a whirl at Hedlow.

Cheers
Jono

:o :o :o Good on ya Muzz........you just keep setting the bench mark higher and higher
SBB

[smiley=drool5.gif] [smiley=drool5.gif]MMMM that looks good Muzz :D

It is a lovely loaf of bread you have got their Sundryed. Do you have a gauge for that knife, that is what John thinks I need slicing bread?

Bonnie
That bread knife would be forty years + and it did have a gauge but is long gone, I cant say I have seen one the same for many years.
BTW the holes in the bread is from the test and you can see a little dough line that is why you must let bread and dampers rest before cutting.
Muzz

Thats really impressive Muzz, well done + thanks for sharing.

i havn't bought a loaf of bread since i have joined cocia, fantastic  [smiley=thumbsup.gif]  [smiley=thumbsup.gif]

Hi Sundryed, your breadmaking is excellent and I've been inspired to have a go at making some.... could you tell me if you use normal flour or breadmaking flour that is available at the supermarket.
                                          Thanks Sue

Sue
I used White wings plain Flour (unbleached) and Wholemeal Flour.
For the plain White Loaf I used Bread flour, it probably does not matter a lot what you use. Give it a go and see, the cost of making bread and dampers is very small so if you have a failure you are not out of pocket to much. And I have had a few.
Muzz

Thanks Muzz, I am currently having a go at your cornish bread   (white with a smidge of wholemeal) please explain cream together yeast & sugar or do you mean to just mix them together then add the milk.
Thanks Sue

Sue
Just mix them together.
Muzz