Easy White Bread
14 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Strong white bread flour
- 7 g Fast action yeast
- 1 tsp Fine sea salt
- 350 ml warm water
Method
- Put 500 g Strong white bread flour, 7 g Fast action yeast and 1 tsp Sea salt in a large mixing bowl. Make a well in the middle and pour 350 ml warm water into it.
- Slowly pull the flour into the water, mixing until a workable dough. Put onto a floured surface and knead for 10 minutes, until smooth and elastic.
- Put the dough into a lightly oiled bowl, cover and put somewhere warm until it has doubled in size, about 1 hour.
- Put the dough back onto a floured surface and push the air out (this is called knocking back). Shape into an oval and put into a 2 pound (900g) loaf tin. Cover again and put back into the warm place for 45 minutes.
- Preheat your oven to 220ยฐC/200ยฐC(fan)/425ยฐF/Gas 7.
- Once fully proofed, dust the top with flour and slash the top with a sharp knife.
- Bake in the oven for 35-40 minutes. Take out of the oven and remove from the tin. Tap the bottom of the loaf and iff it sounds hollow, it is ready. Leave to cool on a wire rack.