About this recipe:The best white bread recipe. Makes perfect bread every time - I use a Kenwood® chef bowl to mix the bread. For an alternative to a tin loaf, try shaping the dough an proofing on a heavily floured oven tray and bake as a freeform loaf.
Put flour, yeast, sugar, salt and butter in Kenwood® chef bowl ensuring the salt and yeast don't touch.
Add approx 275ml of the water and mix on number 5 to bring the dough together then turn up to number 7 for 5 minutes, adding a little more water if necessary. For a tinned loaf it doesn't matter if the dough is slightly wetter but for a free form loaf the dough needs to be drier in order to hold its shape. Once the dough has elasticity and a glossy sheen, transfer to a lightly greased bowl and cover with cling film. Leave at room temperature for about 1hour or until the dough has at least doubled in size. Once the dough has doubled, remove from the bowl onto a lightly greased work surface and knock all the air out (knocking back). Lightly greasing rather than flouring keeps the dough at an even consistency.
After knocking back the dough should be shaped and put in a lightly oiled 900g (2lb) bread pan and left to proof for a further 1-2 hrs or until at least doubled in size.
Preheat the oven to 200 c / Gas 6 Slash the bread just before baking and sprinkle with flour.
Bake until golden brown and hollow sounding when tapped underneath, about 35 minutes. Turn out and cool on a wire rack.