Basic white bread for loaves and rolls
Makes: 8 Rolls
- 500g strong white bread flour
- 40g soft butter
- 2 sachets fast acting yeast
- 2 teaspoons salt
- 300ml warm water
- 2 tablespoons olive oil
Prep:3hr › Cook:30min › Ready in:3hr30min
- Put flour in a large mixing bowl and add the butter by rubbing in. Add the yeast to one side of the bowl and add the salt to the other side - ensuring that the salt doesn't come into contact with the yeast. Stir to combine.
- Add half the water and mix with the handle of a wooden spoon. Add more water and continue to stir until all flour is combined (you may need to add more or less water).
- Keep mixing until a rough dough is formed.
- Add a tablespoon of olive oil to your work surface. This will ensure your dough won't stick while you knead.
- Ensure the dough has been lightly coated in the olive oil and begin to knead. I like to stretch out the dough and really give it a bash on the work surface. Continue kneading for around 5 to 10 minutes or until dough is stretchy and smooth.
- Once dough is ready to prove, add the other tablespoon of olive oil on to the palms of your hands and rub all over the dough - this stops the dough sticking to the mixing bowl. Place dough into clean mixing bowl and cover with clingfilm or a clean, damp tea towel. The dough will double in size and usually will take around an hour to do so.
- Once dough has doubled in size, knock back and add a little flour to work surface. Shape dough into final shape, or place into loaf tin.
- The dough will need to double again and will take around 60 minutes to do so.
- Preheat oven to 220 C / Gas 7.
- Sprinkle and gently rub in a little flour to the top of the dough. Bake in the oven for around 30 minutes or until it's risen and has a nice golden colour. To check that the bread is ready, take it out of the oven and gently tap underneath - it should sound hollow. Turn onto a wire rack to cool.
- To make rolls, I have cut the dough into 8 equal balls & placed into a deep, 25cm round baking tin.
If you would like a crispy crust, add a clean roasting tin and place on the bottom of the oven at stage 9. As you put the dough into the oven to bake, pour a pint of cold water into the roasting tray to create steam - this will give a crispy crust.
You can also add seeds or oats to the top of your dough at stage 7.
Really easy to make. Especially good because the dough can be kneaded on an oily surface. Gr8 for kids to make. They love stretching it out and throwing onto the surface. Lots of fun too. Weve tried one with rosemary and garlic, which was good but needed plenty more garlic and rosemary. We also did one with 100g mature cheddar and that was gorgeous. The lot got scoffed. - 13 Dec 2011
This recipe is fantastic. Make sure you follow the instructions to the letter the first time around, and enjoy the wonderful bread you'll get out of it. After so many attempts with different recipes leaving me with heavy bread, this is perfect. THANK YOU. Next time, I think we'll do the cheese variation! - 11 May 2012
absolutely love this recipe, comes out perfect every time and looks fab when done in the round tin. - 06 Apr 2013