This recipe is my go to for everyday white bread. It hasn’t failed me yet. Remember if it browns too quickly when cooking, you can cover with foil and to make the crust soft, if that is your preference, wrap it in a clean tea towel when it comes out for 10 minutes. The steam softens the loaf. Depending on what we are having I’ll go for a softer or crustier finish.
- 450g strong white bread flour
- 1 tsp salt
- 1 1/2 tsp instant yeast
- 1 tbsp oil (I use sunflower or vegetable)
- 300-350 ml tepid water
Grease of flour your loaf tin or baking sheet. I use non stick paper sometimes instead.
Add flour and salt to mixing bowl (I use my stand mixer here for ease).
Switch on mixer with dough setting to start combining ingredients, or stir.
Add oil and half of the water.
Once combined, add the remainder of the water too 300ml. Do not let it go too wet (it’ll still work but it’s harder to handle). Every flour seems to be difference hence this on you can eyeball. It’ll still work either way so don’t panic.
Knead in a stand mixer for 5, by hand for 10 mins.
Turn on to a floured surface and cover with the bowl you’ve been mixing in.
Leave for up to an hour until double in size.
Knock back (I poke holes in it to deflate it).
Shape it and if using, move it to the bread tin to rise again or leave on a baking sheet that will go in the oven.
You can cover with a plastic bag or tea towel whilst rising.
Leave for 30-40 mins until it’s a nice size. Bake for 20 mins in moderate/hot oven.
With temperatures I have an Aga so I just bung it in hence my terminology 🙂