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Basic White Bread
Basic white bread recipe which makes a delicious loaf and perfect for sandwiches, toasted or simply serve with a warm bowl of hearty soup. Suitable for freezing too.
Ingredients
- 500g Wessex Mill Strong White Bread Flour
- 2 tsp quick yeast
- ½ tsp sugar
- ½ tsp salt
- 300g water
- 1 tbsp oil
- plus oil, for tin
- plus flour, for dusting
Equipment
- 2 x mixing bowls
- 1 x 900g/2lb bread tin
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Put the flour, yeast, sugar and salt into a large bowl and stir to combine.
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Measure out the water then add enough to the flour to bring together a soft, craggy and lumpy mass.
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Sprinkle the oil over the top and knead vigorously until it becomes soft and silky dough.
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Invert a larger bowl over the dough and leave it in a warm place to bulk prove for 30 minutes.
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Lightly press, stretch and fold the dough a few times in the bowl, cover again with the bowl and rest for a second 30 minutes.
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Rub some oil around the inside of a 900g/2lb bread tin.
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Gently stretch and fold the dough a few times in the bowl then shape or mould it into an oval and transfer it to the tin. Lightly dust with flour if needed.
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Cover for the final prove and leave in a warm place for 30-40 minutes.
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Preheat the oven during the last 10 minutes of proving time, remove the cover and bake for 35-40 minutes.
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Tip the bread out of its tin and leave to cool on a wire rack.
