Classic British White Loaf… By Lucy Simmons

By lucy  , ,   , ,

June 5, 2014

I love the smell of fresh bread, just baked and still warm from the oven, it was my first time making bread with my new food mixer so I decided to start off with quite an easy recipe, a classic British white loaf. My family loved it, so different from the packaged bread we buy, it was very crunchy on the outside and soft and light in the middle and was eaten in the blink of an eye ­čÖé and as I shared, it was the first time I used my new Kitchenaid to make bread, - it was great and very easy to use. Will defo be using it to make many different breads as soon as possible....... alas my school homework needs to be done!

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 1

Ingredients

500 Grams Strong white flour

7 Grams Fast-action yeast

1 tsp Salt

350 ml Luke warm water

Splash Sunflower oil

Directions

Firstly, make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle.  Pour in most of the water and use a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - if the dough is too dry add a splash of more water.

Then tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic, (this can also be done in a tabletop mixer with a dough hook). Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

Heat the oven to 220C/fan 200C/gas 7 and knead the dough again on a floured surface.  Mould the dough into a 900g loaf tin, cover with a clean tea towel and prove for an extra 30 minutes.

A neat little tip I learned from my day at Heart Kitchen's curious kitchen is to throw a handful of ice cubes in a tray and place them in the bottom of the oven just before baking, it creates steam and bread loves a bit of steam during its bake......Thank you Celia for the cool tip.  Dust the top of the loaf with flour and  slash the top with a sharp knife.  Bake the bread for 15 minutes in a 200C oven and the turn the oven down to 190C and cook for another 25 minutes.  Remove from the tin and place on a wired rack and leave until cooled.  There you have it! Your delicious, fresh, white loaf ready to eat.

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