This particular recipe yields a small loaf so adjust the quantities as needed for a bigger one.
- 400g of Strong White Flour
- 250mls of warm milk or water
- 1tsp salt
- 2tbls of oil….rapeseed/olive or sunflower will do
- 1 or 2 pkts of fast acting yeast, approx 11g
- Add the flour to your mixing bowl
- On opposite sides add the salt and the yeast
- Create a well in the middle and pour in your liquid.
- Bring together with a wooden spoon.
- If using a mixer to knead, use the dough hook and mix on the second speed for 5mins, or knead on a floured surface for 10mins.
- Once kneaded place the dough in an oiled bowl and cover for an hour or until your dough has doubled in size.
- Turn out from the bowl onto a floured surface and knock the air out with your knuckles.
- Form into a round, tucking in the underside as you go. This should keep your bread in a good shape.
- Place onto a floured tray and sprinkle over a little flour. Cover and allow to rise for a further 30mins.
- Score your bread with a sharp knife.
- Bake in the centre of a pre heated oven 220°c, 425°f, gas mark7 for 25mins
- Remove from oven and cool on a wire rack. (Remember to tap the bottom of your bread, if it sounds hollow then you know that it’s cooked).