White Bread
Quick and easy to prepare, this recipe is my go-to for a simple, no-frills white bread loaf - the perfect foundation for a delicious sandwich or a fresh slice of toast! Whether you are new to baking or a seasoned pro, this one is a must-know.
INGREDIENTS
- 550g Strong white bread flour
- 10g Fast action yeast
- 10g Fine sea salt
- 35g Butter (softened)
- 300ml Warm water
- 1tbsp Olive oil
METHOD
- In a freestanding electric mixer, with dough hook attachment, place the flour, yeast, salt (on the opposite side to the yeast), oil and butter.
- With the mixer on low speed, add the water in a steady stream before turning up the speed and allowing the dough to come together fully.
- After the dough has come together, remove from the mixer and knead by hand for around 5-8 minutes.
- Place the dough in a lightly oiled bowl, cover and allow to rise until doubled in size (at least 90 minutes).
- Turn out the dough onto a lightly floured surface and shape - either into a bâtard, boule or any other shape you would like. (If you wish to use a loaf tin I would advise using approximately 3/4 of the dough produced and placing it in a 2lb loaf tin - then shape the remaining 1/4 into bread rolls).
- Cover the loaf with cling film and allow to prove for 1 hour.
- Meanwhile preheat your oven to 200C Fan / 230C and place a shallow tray of water in the bottom of the oven to produce steam that will give your loaf a beautiful crust when it bakes.
- Remove the cling film, dust with flour and score before baking the loaf for 30 minutes or until it sounds hollow when the bottom is tapped lightly.
