Handbaked traditional white loaf - recipe
-
Prepare
-
Serves
1 -
Cook
-
Skill
Medium
Ingredients
- 12 g Dried active yeast
- 1 tsp White granulated sugar
- 500 g Strong white bread flour
- 1 tsp Salt
- 15 g Butter (unsalted) softened
- 300 ml Water warm
Find similar in:
-
1
Place 150ml warm water (1 part boiling water and 2 parts cold water) in a 600ml measuring jug. Sprinkle over the yeast and granulated sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes.
For this step you'll need:
- 150ml Water warm
- 12g Dried active yeast
- 1tsp White granulated sugar
-
2
Mix the flour and salt in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast and a further 150ml of hand hot water. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.
For this step you'll need:
- 500g Strong white bread flour
- 1tsp Salt
- 15g Butter (unsalted) softened
- 150ml Water warm
-
3
Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size. Ideally in a a warm kitchen or airing cupboard, or near a warm oven.
-
4
Pre-heat your oven to 230°C (210° fan, 450°F, gas mark 8). Lightly oil a 900g /2 lb bread tin.
-
5
Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.
-
6
Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (180°C fan, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath
-
7
For rolls, bake just for 15-20 minutes at 230°C (210°C Fan, 450°F, gas mark 8). Turn out the bread and cool on a wire rack .