WHITE BREAD LOAF
You can't beat a good old fashioned loaf of freshly baked bread - especially when it is made by your own fair hands. This ridiculously simple white loaf will serve all your sarnie needs with just a few ingredients. Just try not to scoff the whole loaf!
- 500 g plain flour plus extra for dusting
- 7 g sachet fast-action dried yeast
- 1 tbsp sugar
- 1 tsp salt
- 350 ml lukewarm water add in increments you may not need all of this
- butter for greasing
Make the dough by tipping the flour, yeast, sugar and salt into the bowl of your mixer and make a well in the middle.
Pour in most of the water and attach a dough hook to a medium speed until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Should take about ten minutes.
Place the dough in a clean greased bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size.
Heat oven to 190C. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
Mould the dough into an oblong shape that will fit your loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for another 30 mins.
Bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. Wait until cooled completely before slicing so you do not compromise the structure of the loaf... or screw it, if you can't wait - who cares?!