CLASSIC WHITE BREAD LOAF
A simple recipe for your first time baking bread.
Provided by Chad Hughes
Time 1h35m
Yield Makes One large loaf of bread
Number Of Ingredients 0
Steps:
- Add the flour, butter, yeast and salt to a large mixing bowl. Keep the salt separate from the yeast.
- Make a well in the centre and add half (225ml) of the water. Use either your fingers to mix in the flour or use a mixer to do it for you.
- Keep mixing and adding water until the dough comes together and leaves the sides of the bowl clean.
- Knead the dough for ten minutes until it is smooth and elastic.
- Place the dough into an oiled bowl to stop it from sticking. Clingfilm the top and allow to prove at room temperature (20c is ideal).
- After about an hour, the dough will have doubled in size and will be stretchy and elastic when pulled. Preheat the oven at 190c.
- Take the dough out and knead again for 3 to 4 minutes. This is referred to as 'knocking back'. Add your flavouring at this stage if you wish or simply sprinkle flour over the top after the second prove.
- Allow the bread to prove again for about 20 minutes before cooking until the top is golden and the bread sounds hollow when you tape the base.
- Leave the bread to stand for five minutes before serving.
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