Bloke Bread

A good friend, sadly no longer with us and who we miss greatly, always made daily bread when he was on holiday abroad with his wife. He didn’t really measure anything, but it was wonderful. He called it ‘Bloke Bread’, due to its very simple ingredients and measurements. I recently bought some fresh yeast in the supermarket, so thought that I would give it a go. I tried wholemeal, which worked fine, then today was white bread. In France we get fresh yeast in small 42g packets. So, here is the recipe:
Crumble 20g of fresh yeast into a ramekin (that’s half a packet here). Add 2 tbsp of sugar and mix. Then watch as the yeast liquifies and in a few minutes is a light brownish liquid starting to produce bubbles and froth at the surface. It really is quick.
In the meantime, measure out 1kg of flour (any sort does for Bloke Bread). Add 1tbsp of salt. Draw 600ml of tepid water. When the yeast is fully liquid and frothy (10-15 mins) add to water, mix well and then add to flour/salt. If using a mixer with dough hook, set off and get dough. If using bowl and hands, it just takes a little longer. Once a dough ball has formed, knead well on floured worktop for a good 10-15 mins until the dough is springy and nicely formed (I’m guessing trial and error will teach you when this has happened). Put into large oiled bowl, lightly oil the dough surface, cover with clingfilm and put somewhere warmish to rise. In about 1 hour the dough should have doubled in size. Once there, turn out on floured surface again and knock back and knead for a minute or so. Form loaf shapes (or rolls or whatever you fancy). Put on floured trays and leave in warmish place to rise again. Turn oven on to 190 deg C. The time it takes for the oven to come to temperature will allow the dough to rise a bit more. Put tray with dough in oven when it reaches temperature for 30 minutes. After 30 minutes, check bread and either remove, or leave to ensure a brown surface. Cool on rack if you are strong willed, or eat immediately if you are normal. There we have it. Bloke Bread.