Basic White Bread recipe
information
Preparation time 25 minutes, plus 2 1/2 hours to rise and prove,
Cooking time 30 - 40 minutes,
Oven temperature 230°C, 450°F, gas 8,
Total calories 2615
ingredients
15 g (1/2 oz) dried yeast
1 teaspoon caster sugar
300 ml (1/2 pint) warm water
150 ml (1/4 pint) warm milk
675 g (1 1/2 lb) strong plain white flour
2 teaspoons salt
25 g (1 oz) butter
beaten egg to glaze
kibbled wheat to sprinkle
1 teaspoon caster sugar
300 ml (1/2 pint) warm water
150 ml (1/4 pint) warm milk
675 g (1 1/2 lb) strong plain white flour
2 teaspoons salt
25 g (1 oz) butter
beaten egg to glaze
kibbled wheat to sprinkle
method
1. Grease a 1 kg (2 lb) loaf tin.
2. Place the yeast, sugar, water and milk in a jug, mixing well. Leave in a warm place until frothy, about 10 minutes.
3. Sift the flour and salt into a bowl. Rub in the butter. Add the yeast liquid and mix to a smooth dough. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
4. Place in an oiled bowl and cover with cling film. Leave to rise in a warm place until doubled in size, 1 - 1 1/2 hours.
5. Turn the dough on to a lightly floured surface, knock back to release all air bubbles and knead again for 5 minutes. Shape the dough to fit the tin.
6. Place in the tin, glaze the loaf with beaten egg and sprinkle with kibbled wheat. Cover with oiled cling film and leave to prove (the second rising) for about 1 hour.
7. Remove the cling film. Bake in a hot oven for 30 - 40 minutes. Cook on a wire rack.
Cook's Tip
Easy blend yeast is widely available. This fine-textured, dried yeast is stirred into the dry flour, then the liquid is mixed in and the bread made as for the main recipe.
2. Place the yeast, sugar, water and milk in a jug, mixing well. Leave in a warm place until frothy, about 10 minutes.
3. Sift the flour and salt into a bowl. Rub in the butter. Add the yeast liquid and mix to a smooth dough. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
4. Place in an oiled bowl and cover with cling film. Leave to rise in a warm place until doubled in size, 1 - 1 1/2 hours.
5. Turn the dough on to a lightly floured surface, knock back to release all air bubbles and knead again for 5 minutes. Shape the dough to fit the tin.
6. Place in the tin, glaze the loaf with beaten egg and sprinkle with kibbled wheat. Cover with oiled cling film and leave to prove (the second rising) for about 1 hour.
7. Remove the cling film. Bake in a hot oven for 30 - 40 minutes. Cook on a wire rack.
Cook's Tip
Easy blend yeast is widely available. This fine-textured, dried yeast is stirred into the dry flour, then the liquid is mixed in and the bread made as for the main recipe.
serving amount
makes 1 loaf
rate this recipe
8.6
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