White Bread Loaf

Recipe by:

This is quite a solid loaf, there is a weight to it, quite unlike a fluffy focaccia for example. It is good for sandwiches and great for toasting.

White Bread Loaf

You have reached your article limit. Already a subscriber? Sign in

Unlimited access. Half the price.

Annual €120€60

Best value

Monthly €10€5 / month

Benefit image

Ingredients

  • 400g strong white flour

  • 50g coarse whole meal flour

  • 1 tsp fine sea salt

  • 1 tsp golden caster sugar

  • 20g fresh yeast

  • 300ml warm water

Method

  1. If you have a mixer with a dough hook place all of your ingredients into it. Turn it on to the slowest setting until the flour is combined. Then turn your mixer to a medium setting and allow it to knead the dough for twelve minutes. You can do this step by hand as well by adding a very thin coating of oil to a clean surface and kneading the dough by hand for the same amount of time. After twelve minutes the dough should form a smooth ball.

  2. Place the ball of dough into a large, slightly oiled bowl and cover the top of the bowl with a damp tea towel.

  3. Place the covered bowl in a warm place until it has doubled in size. This will take about an hour.

  4. Lightly oil a 2lb loaf tin and preheat your oven to 210ºC/gas mark 6.

  5. Remove the dough from the bowl and place it on a lightly oiled surface. Knead it softly to remove any large air bubbles then shape it into a tight loaf shape the length of your tin.

  6. Place the shaped dough into the tin and let it proof and slightly rise for 15 minutes

  7. Bake for 25 minutes. The top should be golden, and the base will sound hollow when you tap it.

  8. Take the loaf out of the tin as soon as it is cool enough to handle and allow it to cool on a wire rack.

ieFood

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.