When you've mastered this fundamental loaf, the bread-making world's your oyster

  • Preparation and cooking time
    • Prep:20 minutes
    • Prepare dinner:45 minutes
    • plus rising and proving
  • Straightforward
  • 16 slices

  • Freezable (Could be frozen for one month)
  • Dairy-free
  • Egg-free
  • Nut-free
  • Vegan
  • Vegetarian

Vitamin: per serving
Spotlight Nutrient Unit
kcal 111
fats 1g
saturates 0g
carbs 24g
sugars 1g
fibre 0g
protein 4g
low in salt 0.31g

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Components

  • 500g robust white flour, plus further for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • as much as 350ml lukewarm water
  • a bit sunflower oil, for greasing

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Technique

  • STEP 1

    Make the dough by tipping the flour, yeast and salt into a big bowl and making a properly within the center. Pour in a lot of the water and use your fingers or a wood spoon to combine the flour and water collectively till mixed to a barely moist, pillowy, workable dough – add a splash extra water if mandatory. Tip the dough onto a frivolously floured floor and knead for no less than 10 minutes till easy and elastic. This may also be carried out in a tabletop mixer with a dough hook. Place the dough in a clear oiled bowl, cowl with cling movie and depart to rise till doubled in dimension.

  • STEP 2

    Warmth oven to 220C/fan 200C/gasoline 7. Knock again the dough by tipping it again onto a floured floor and pushing the air out. Mould the dough right into a rugby ball form that may match a 900g loaf tin and place within the tin. Cowl with a clear tea towel and depart to show for 30 minutes. Mud the highest of the loaf with a bit extra flour and slash the highest with a pointy knife if you need. Bake the bread for 15 minutes, then scale back the warmth to 190C/fan 170C/gasoline 5 and proceed to bake for 30 minutes till the loaf sounds hole when faraway from the tin and tapped on the bottom. Go away the bread on a wire rack to chill fully. The loaf will keep recent in an hermetic container for 3 days or may be frozen for 1 month.

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