Making bread maybe a slow process but once it is baked and you cut the first slice it is incredibly satisfying. I have recently taken to making the dough up just before I go to bed and placing it in the fridge to rise very slowly overnight. When I get up in the morning I take it out of the fridge and let it warm up for about an hour before knocking it back and shaping it for its second rise, which means I have fresh bread in time for a late breakfast
Aside from making sure that your bread has sufficient time to rise one of the most important things when you make the bread is how you shape it before placing it in the tin. I will freely admit that there have been many occasions where I have rushed the shaping and ended up with a hollow loaf. My tip it make sure that you knead the dough properly before the second rise and make sure that it malleable and supple enough to easily shape then slowly and carefully work the dough into the shape that you need for your tins.
If you haven’t made bread before do give it a try! It is a very straightforward process and kneading the dough can be hugely therapeutic especially if you have had a tough week. If that isn’t enough incentive then just think about the smell of freshly baked bread wafting through your house and being able to eat the loaf when it is still warm from the oven – heaven!!