The smell of freshly baked bread is out of this world, don't you think? The flavour being so superior to the mass produced stuff wrapped in plastic and sold in the supermarkets which will have been made using the Chorleywood Process. That process was devised for mass production in 1961. A loaf takes distinctly less time to make due to the additional raising agents, but at the loss of flavour and texture.
Although bread dough is straight forward to make, with very few ingredients to make a basic loaf, there are a few key pointers to bear in mind. So this page is designed to highlight some of those points and help you achieve good results.