About this recipe:I use this recipe two or three times a week in an effort not to buy shop made bread. The quantity of ingredients in the recipe makes a single 2lb (900g) loaf or two smaller loaves or 12 rolls that are delicious especially with butter and homemade strawberry jam.
I often vary the flour types for example, I might reduce the white flour to 250g and add a 100g of multi-grain strong flour and 150g of strong wholemeal flour to make the total flour content 500g. Remember the more wholemeal flour you use you will have to add a little more water to the mix because wholemeal flour absorbs more water than white flour.
When you measure the ingredients into the bowl remember to keep the yeast and salt on opposite sides of the bowl.
I use olive oil in the recipe.
One 7g sachet of fast action dried yeast making sure you keep the salt away from the yeast.
40ml olive oil
290ml cold water
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Method Prep:20min › Cook:30min › Extra time:1hr30min › Ready in:2hr20min
Put all the dry ingredients in a mixing bowl, make sure you keep the salt away from the yeast.
Add the olive oil to the water, then add most of the liquid to the dry ingredients and start mixing. Keep a small quantity of the liquid aside. I set my mixer to a low speed for his step and mix for about 3 minutes.
Once the mix starts to come together add the remaining liquid and increase the mixer speed to half speed and mix for 8 to 10 minutes. The dough hook kneads the bread for you.
Remove the dough from the mixer and knead for about one minute and place in a large bowl, cover with cling film and let the dough rise for an hour. Be patient because it can take slightly longer Han an hour for the dough to double in size which when you know it is ready for the next stage of the process.
Lightly oil a 900g (2 lb) loaf tin. Tip the dough onto a lightly dusted or oiled work surface and knock back. Shape the dough so that it snuggly fits into the tin. Cover with a tea towl or place the tin in a plastic bag and let the loaf rise again for 30 to 40 minutes.
Preheat the oven to 210C fan/ Gas 7. Dust the top of the loaf with flour and put the tin in the oven for 30 to 32 minutes. Tap the loaf and if you get a nice hollow sound and the top of the loaf is golden brown you have a finished loaf of bread.
Turn the loaf out onto a cooling rack. Once cool, enjoy.
You can change the flour mix to make a slightly different loaf. For example, if you prefer a white loaf then use only 500g of strong white flour.