|Here's two I made earlier: rather (ahem) rustic-looking soda breads. They are ok, but I prefer them sliced and toasted and spread with butter and jam the next morning.|
I've tried making my own bread for years, but it's been very much a hit-and-miss affair. Some loaves have turned out fine; others not so well. Like all cookery, it's an art and a skill, and you've got to get it right. It seems to me there are so many stages where you can go wrong: flour not fresh enough, yeast too old, not enough yeast, too much yeast, water too hot, water too cold, under-kneading, over-kneading, too quick a rise and so on. A common problem I have is for the finished loaf to be too dense and moist in the middle, and for it to have too 'yeasty' an odour. If you search the internet for solutions, it's a minefield, and would probably put you off breadmaking for life! I'm thinking of drastically slowing down the proving time, as I'm assured this will produce a better, healthier, tastier loaf. I wonder if anyone out there has a bread recipe they've been using for years and is absolutely foolproof?