Classic white bread – you can’t go wrong! That smell of warm bread as you open the oven… Yum!
Ingredients
- 250g Strong White Flour, plus extra to dust
- 1 Tsp Salt
- 7g Fast Action Dried Yeast
- 150ml Warm Water
- Oil, for greasing
Directions
- Stir together the flour, yeast and salt in a large bowl. Pour the water into the flour mixture. Use a cutlery knife to quickly stir the water into the flour mix. The ingredients will come together in large flakes. If the mixture looks dry, add a drop more water and continue to stir.
- Bring the mixture together in your hands and place on a clean, floured work surface.
- Knead the bread dough until it is smooth and it springs back when you press it.
- Leave the dough to rise for about an hour, until it has doubled in size.
- Remove the dough from the bowl and knead it again on a floured work surface for 2-3 minutes until it becomes smooth again.
- Shape the dough into an oval – making sure the top is smooth. Gently place inside an oiled loaf tin without pushing it in so that it keeps its round top. Cover with oiled cling film and set aside to prove for about 30 minutes or until it has grown into the shape of the loaf tin. Preheat the oven to 200ᵒC.
- Lightly press the dough in one corner – if the indent remains, the dough is proven –if it springs back then it needs more time.
- Dust the top of the loaf with a little flour and bake in the middle of the oven for 25-30 minutes. Remove from the oven and tip the loaf out of the tin and onto a wire rack. Check that it is cooked through by tapping on the bottom and listening to if it sounds hollow. If the loaf sounds solid and is heavy, return to the oven for a few more minutes. Once cooked, leave to cool on a wire rack. **If you want a soft crust, cover the loaf with a tea towel.
