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Basic White Bread

This is exactly the same recipe as for Complicated White Bread

./ComplicatedWhiteBread.gmi

only with less detailed instructions.

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Ingredients

500 g strong white flour (plus extra on the side, for dusting)

7 g sachet fast-action dried yeast

7 g (~ 1 tsp) salt

350 ml lukewarm water (plus extra on the side, in case you need it)

a little oil (sunflower or olive), for greasing

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Method

Prepare dry ingredients

Sift flour into a large bowl.
Add the yeast and stir it into the flour.

Prepare wet ingredients

Add the salt to the water and stir until it has dissolved.

Mix dry and wet

Make a well in the centre of the flour mix and splash in some of the salted water.
Mix together with one hand while gradually adding more water
Continue mixing until the a sticky pillowy dough ball has formed
Turn the dough out onto the bench (surface can be sprinkled with flour, if you wish) and knead it for at least 10 minutes. The dough should be drier and much more elastic.

Prove

Lightly oil the surface of another bowl.
Drop the dough in, cover, and leave to prove for about an hour.
Knock back the dough and knead once to remove large gas pockets.
Shape into a rough form about the same size as your loaf tin.
Lightly dust the loaf tin with flour and drop the dough in.
Leave to prove for another 30 minutes.
Turn the oven on now and set it to 220°C (200°C fan-forced).

Bake

Dust the top of the loaf with some flour (optional).
Slash the top of the loaf with a sharp knife (or snip a pattern with scissors)
Bake for 15 minutes.
Turn down the oven temperature to 190°C (fan: 170°C)
Bake for a further 30 minutes.
Tap the bottom of the loaf; it should sound hollow when ready.
Remove and cool the bread before eating or storing.

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Storage & Consumption

Store it in a bread box for up to 3 days, an airtight container for up to a week, or frozen for up to a month. Wrapping the cut end in cling film or waxed paper can help reduce the rate of it drying out.

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