
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 (we like to use Doves Farm)
- 1 tsp sugar
- 1 tsp salt
- 300g water
- 1 tbsp oil
- plus oil, for tin
Equipment
- 1 x mixing bowl
- 1 x 900g/2lb bread tin
- 1 x wire cooling rack
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Place the flour, yeast, sugar, salt and water in your mixing bowl, start mixing together then sprinkle the oil over the top.
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Mix into a slightly sticky dough and continue mixing and kneading with your hands until it becomes soft and silky.
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Place the dough back into your bowl, cover with a clean tea towel and leave to rest for 30 minutes (this is known as bulk proving the dough).
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Turn the dough onto the work surface. Press and turn the dough a few times, without tearing it, to push out the fermentation gas then bring the sides of the dough together to make a tight ball. (this process is called knocking back the dough.)
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Return the dough to the bowl, cover again with the tea towel and stand it for another 30 minutes. (this is called the intermediate prove)
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Rub some oil around the inside of a 900g/2lb bread tin.
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Knock back the dough again, pressing and shaping it to fit the tin (traditionally known as moulding the dough).
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Put the dough in the tin and cover with a tea towel and stand at room temperature for about 30 minutes (This is the final prove).
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Bake for 35-40 minutes.
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Tip the bread out of the tin and leave to cool on a wire rack. (the bread will be cooked when it sounds hollow when tapped on the bottom).