White Bread Loaf

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
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.
Place the ball of dough into a large, slightly oiled bowl and cover the top of the bowl with a damp tea towel.
Place the covered bowl in a warm place until it has doubled in size. This will take about an hour.
Lightly oil a 2lb loaf tin and preheat your oven to 210ºC/gas mark 6.
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.
Place the shaped dough into the tin and let it proof and slightly rise for 15 minutes
Bake for 25 minutes. The top should be golden, and the base will sound hollow when you tap it.
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.
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