I made bread for the first time in ages this weekend. It felt good. It was all by hand.
First one was a basic 1/3 white + 2/3 stoneground. I used olive oil rather than butter and brown sugar rather than caster. I over-kneeded it but it’s not too shabby.
Second one was reverse with the flour and was aimed as a sweeter ‘bread’ so had more sugar. It also used lemon zest, fresh thyme and fresh ginger and was based on Red Stripe beer.