Classic White Loaf

Ingredients

  • 4 cups bread flour, plus extra for dusting
  • 1 tsp fine salt
  • 2 tsp dried yeast
  • 1 tbsp vegetable oil, plus extra for greasing

Preparation

Step 1

1. Put the flour and salt into a large bowl, in a small bowl, dissolve the dried yeast in 1 1/4 cups warm water. Once it has dissolved, add the oil. Make a well in the ceneter of the flour. Pour in the liquid, stirring to form a rough dough. Use your hands to bring the dough together.

2. Turn the dough out onto a lightly floured work surface. Kenad for 10 mintues until smooth, glossy, and elastic. Put the dough in a lightly oil bowl, cover loosely with plastic wrap and leave to rise in a warm place for up to 2 hour, until twice its size.

3. When the dough has risen, put it onto a floured surface and knock it back to its original size. Knead it and shape it into the desired shape. I prefer a long, corved oval shape known as a bloomer. Place the dough on a baking sheet, cover it with plastic wrap and a kitchen towel, and leave it to proof in a warm place until risen and doubled. This could take 30 min to 1 hour. The bread is ready when it is tight and well risen, and a finger poked into the dough leaves a dent, which springs back quickly.

4. Preheat the oven to 425. Place one oven shelf in the middle of the oven, and one below it, close to the bottom of the oven. Bring a small pan of water to a boil. Now slash the top of the loaf two or 3 times with a knife on the diagonal. this will allow the bread to continue to rise in the oven. Dust the top with flour, if wanted, and place it on the middle shelf. Palce a roasting pan on the bottom shelf of the oven and then quickly pour the boiling water into it and shut the door. this will allow steam to be created in the oven and help the bread to rise.

5. Bake the bread for 10 minutes, then reduce to 375 and bake ti for 30 to 35 minutes until the crust is golden brown and the bottom sounds hollow when tapped. Reduce to 350 if it is starting to brown too quickly. Remove the bread from the oven and leave to cool on a wire rack.