Easy James Martin White Bread Recipe

Dive into the world of bread-making with the Easy James Martin White Bread Recipe, a straightforward and satisfying venture into homemade baking. This recipe stands out for its simplicity, making use of basic pantry staples to create a versatile bread that's perfect for a variety of dishes, from classic sandwiches to artisan toasts.

Ingredients for the Easy James Martin White Bread

• Strong White Bread Flour: 500g, the backbone of the bread providing structure and chewiness.
• Warm Water: 300ml, to activate the yeast.
• Fast Action Yeast: 7g, essential for helping the bread rise.
• Salt: 2 tsp, to enhance the flavor.
• Sugar: 1 tsp, feeds the yeast for a better rise.
• Olive Oil: 2 tbsp, adds elasticity to the dough.

Preparation Instructions for the Easy James Martin White Bread

1. Mixing Dry Ingredients: Start by blending the flour, salt, and sugar in a large mixing bowl.
2. Activating the Yeast: Dissolve the yeast in warm water and allow it to froth, which shows it's active.
3. Combining Ingredients: Make a well in the dry ingredients to pour in the yeast mixture and olive oil, mixing to form a rough dough.
4. Kneading: A crucial step where the dough is kneaded on a floured surface until smooth and elastic.
5. First Rise: Let the dough double in size in a warm, draft-free spot.
6. Shaping: After the first rise, punch down the dough, shape it, and place it in a bread tin for the second rise.
7. Baking: Bake in a preheated oven until golden brown and hollow-sounding when tapped.

Storage and Reheating

For storage, keep the bread in an airtight container or bread box at room temperature for up to 3 days. It can also be sliced and frozen for longer storage. To reheat, wrap in foil and warm in a preheated oven, or simply toast slices for a quick refresh.

Nutritional Information

Each slice, assuming the loaf is cut into 12 pieces, contains approximately 150 kcal, with 4-5g of protein, 30g of carbohydrates, and minimal fat and sugars.

FAQ about the Easy James Martin White Bread

• Can I use all-purpose flour instead of strong white bread flour? Yes, but the texture may differ slightly. Strong white bread flour is preferred for its higher protein content.
• How long should I knead the dough? About 10 minutes by hand to develop the gluten fully, which is essential for the bread's structure.
• How can I tell if the bread has fully risen? The dough should double in size; a gentle finger press that leaves an indentation indicates it's ready.

This recipe, rooted in the simplicity and satisfaction of homemade bread-making, is a testament to James Martin's approach to cooking: accessible, enjoyable, and always delicious. For an in-depth exploration and additional tips on making the perfect loaf, the original recipe details can be found on British Recipes Book and Great British Chefs​​​​.

Happy baking and enjoy the delightful experience of creating James Martin's White Bread from scratch, bringing the taste of artisan bread into your home kitchen.