Classic White Loaf

There is nothing nicer than freshly baked bread to have with soup on a cold, wet & windy day. 

This is my tried and very much tested recipe for a classic white loaf. All made by hand, no bread-maker here.  I did have one but it seems to have got left behind when we moved and we never go around to contacting the new owners to see if it was still there and two and half years on we've never bothered to replace it YET!!!

In order to make one of these beauties  the only piece of equipment you will need is a  2lb loaf tin and a wire cooling rack. 

What will need from your store cupboard?

500g of strong white bread flour or gluten free equivalent 

1 1/2 tsps of caster sugar

1 1/2 tsps salt

50g of softened butter or non dairy spread

7g sachet of yeast

1/2 pint of warm water (hand temperature)

• In a large bowl, mix together the flour, salt, sugar and yeast.
• gently rub in the butter with your finger tips until the mixture resembles fine breadcrumbs. 
• Make a well in the centre and add enough of the water until it forms a soft workable dough.
• On a lightly floured surface knead your bread for approximately 10 minutes. This is why I haven't replaced my bread maker as kneading bread is great for the bingo wings and you can take all your frustrations of a busy day out on that dough whilst kneading it and trust me you do feel like you have had a work out and feel all the better for it. 

• Once you have finished kneading your dough. Lightly oil your bowl, put your dough back in and cover and this is where my shower cap  comes into play as in these days of trying to reduce our use of plastic I have started using shower caps to cover my bowl instead of cling film. Now I know that shower caps are also plastic but they can be used over and over again and are perfect for this job. You will need to leave our dough to rise for approximately an hour or  until it has doubled in size. 
• knock back your dough and turn back out onto a lightly floured surface and knead for about 5 minutes. 
• Mould into an oval shape and lift into your loaf tin and leave to prove again until doubled in size.
• If you want to you can now use a knife to put a split down the middle of your loaf but doesn't affect the taste if you choose not to. 
• Preheat your oven to 200c: 180c: gas mark 6. 
• Bake your bread on the middle shelf of your oven for approximately 30-35 minutes until golden brown. 
• Once removed from the oven leave in the tin for 5 minutes before turning out. 
• When you tap the base of your loaf it should sound hollow. 
• Allow to cool on a wire rack 

Ta Dah

Mx