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Get back to basics with a classic bloomer

There’s nothing quite like a thick slice of fresh bread, gently toasted and smothered in butter, to make a Sunday morning that little bit more special. The perfect loaf can be the difference between a delicious lunch time snack and a midday meltdown. Give your sarnies the best start possible and spend this weekend baking your own bloomer, courtesy of our weekly recipe from [The Cake Hunter](http://www.thecakehunter.co.uk/).

“Today I’m not bringing you a fancy recipe but a simple bloomer bread loaf. When I was younger I loved it when my parents would buy a bloomer from the supermarket, I would happily sit for hours and devour slices of crusty bread with salty butter and strawberry jam…my favourite combination. There’s something so wonderful about making your own bread, and it’s so much cheaper as well. Why not spend this Sunday afternoon filling your home with the smell of freshly baked bread? You won’t regret it.”

  • Get back to basics with a classic bloomer
Bloomer Bread

    500g strong white bread flour

    1 x 7g sachet of dried yeast

    1tsp salt

    15g unsalted butter, cubed

    200ml warm water

    100ml warm milk

    1 egg, beaten with 1tbs water

    Mix the flour, yeast and salt together. Rub the butter into the flour mix. Make a well in the centre and pour in the water and milk.

    Bring the mixture together with your hand into a ball, gathering up all the loose bits of dough from the bowl. On a floured surface, knead the dough for about 10 minutes, until smooth and elastic.

    Shape into a round ball and place in a lightly oiled bowl. Cover with cling film and a tea towel and leave for an hour, until doubled in size.

    Knock back the dough by kneading it just a few more times. Shape into a long loaf and placed on a lightly floured baking tray. Cover with a tea towel again and leave for another half an hour to prove.

    Preheat the oven to 230 C/450 F. Brush the top of the loaf with the egg mixture and slash 4 lines across the top. Bake for 20 minutes, then reduce the oven temperature to 200 C/400 F and bake for another 25-30 minutes.

    When you remove the loaf the bottom should sound hollow when you tap it. Leave to cool on a wire rack.