Ballymaloe's simple white loaf

Method

1. In a large bowl, mix the flour with the salt. The ingredients should all be at room temperature.

2. In a small bowl or Pyrex jug, mix the honey with the water, and crumble in the yeast.

3. Sit the bowl for a few minutes in a warm place (kitchen temperature fine) to allow the yeast to start to work.

4. Meanwhile, check to see if the yeast is rising. After about 3-4 minutes it will have a creamy and slightly frothy appearance on top. When ready, stir and pour it, into the flour to make a loose-wet dough. The mixture should be just too wet to knead.

5. Meanwhile, brush the base and sides of the bread tin with a good quality sunflower oil. Scoop the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds if you like.

6. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tin with a tea towel to prevent a skin from forming.

7. Heat the oven to 230ºC.

8. Just as the bread comes almost to the top of the tin, about 15-20 minutes (time varies depending on room temperature).

9. Remove the tea towel and pop the loaves in the oven 230°C for 20 minutes, then turn the oven down to 200ºC for another 40-50 minutes or until it looks nicely browned and sound hollow when tapped.

10. The bread will rise a little further in the oven. This is called ‘oven spring’. If the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges. We usually remove the loaf from the tin about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there’s no need to do this. Cool on a wire rack.