Sunday, 7 April 2013

Everyday White Loaf.

For this recipe it is the same ingredients and measurements as the pizza base recipe. The only difference is that it is proved once, then shaped and then left for another hour before going in the oven.

To make one large white loaf you will need:
500g strong white flour,
3 dessert spoons of olive oil,
1 sachet of dried yeast (7g),
1 teaspoon of salt,
330ml of warm water. 

Start by weighing out the flour. Then add the yeast, salt and oil to the warm water, leave to stand for a few minutes. 

Add the wet mix to the flour. Stir with a fork just until the mix starts to come together. 

Once it has reached this stage, turn the mix out on to a well floured surface.  

Knead the dough until it becomes a smooth, elastic dough and hardly sticks to the surface.

Place in an oiled bowl.

Cover with cling film or shower cap. Leave somewhere warm for an hour. 

The mix will have doubled in size. 

Turn it out onto a floured surface and knead again for 5 minutes. Then start to shape the loaf into a round. 

Place the shaped dough on a lined baking tray. 

Cover with a tea towel and leave again for one hour. 

The loaf will have doubled. Rub some flour onto the top of the loaf. Pre-heat the oven to 200. 

Using a knife make three slices into the load about 1cm into the loaf.

Add a tray to the bottom of the oven and put a jug of water into it. This will create steam helping the bread to form a good crust. 

Place the bread in the oven for around 40mins, but check after 30mins. Tap the underside of the loaf, if it sounds hollow it is done. 

Leave to cool on a wire rack. 

Once cool it is ready to eat. As it doesn't have preservatives in it, it will not last as long as shop bought bread. The oil will help to preserve it but you can always freeze it, not that this loaf is ever around long enough to see the freezer. This loaf was gone in a day and a half, along with a jar of jam!

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