Classic white loaf
Ingredients
- Step 1 500g strong white flour, plus extra for dusting
- Step 2 7g sachet fast-action dried yeast
- Step 3 1 tsp salt
- Step 4 up to 350ml lukewarm water
- Step 5 a little sunflower oil, for greasing
Calories: 111
Carbohydrate: 24 g
Protein: 4 g
Fat: 1 g
Cook time: 120 minutes
Prep time: 20 minutes
Total time: 140 minutes
Servings: 16
TAGS
British
Josh Eagleton
bake
Baking
Barney Desmazery
Bread
Breadmaker
Homemade
Loaf
Sandwich
Vegan
Vegetarian
Directions
- Step 1 Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Step 2 Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.