Grandad’s Little White Loaf

Home Baked Bread

There is nothing like the smell of fresh home-baked bread straight out of the oven.

There are a lot of recipes out there for large family size loaves but I needed one to make a small 1 lb loaf which won’t go stale before I can eat it.

There are so many recipes to choose from but I have found this recipe from Delia to be a reliable and consistent even if it does need a double rise. The extra bit at the end to produce a lovely crusty loaf is just perfect.

I must admit that I can’t resist freshly baked bread so 2 or 3 slices get eaten straight after it cools a little. A couple of slices for breakfast a day or two later and it’s gone, perfect for a bacon sandwich.

Great Bread Baking Tips:

• For consistent results every time, weigh all the ingredients carefully, including the liquids. Remember 1ml = 1g.
• Put a shallow tray in the bottom of the oven and when the loaf goes in, pour in a little boiling water to create steam.
• A good quality metal loaf tin gives the best results.
• To get a good rise the dough needs to be elastic, as bakers say “the wetter the better”. So add a little extra water if necessary.

Grandad’s Little White Loaf

Delia Smith

1 lb white loaf perfect for toast or a bacon sandwich

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Cook Time 40 minutes mins

Rising Time 3 hours hrs

Course Bread

Cuisine 🇬🇧 British

Servings 12 slices

Calories 167 kcal

How Difficult Easy

Ingredients

  

1x2x3x

• 550 g strong white flour at room temperature plus a little for dusting
• 1 tbsp fine salt
• ¾ teaspoon easy bake yeast
• 350 ml hand-hot water

Conversions

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Instructions

 

• Measure the flour, salt and yeast into a bowl, using a spatula mix everything together thoroughly.
• Make a well in the centre of the mixture then add the water. Now mix to a dough, starting off with the spatula and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Continue to mix and press the dough in the bowl for about 1 minute so that the dough is evenly mixed (it will feel little sticky but that’s fine) then put the bowl of dough into a large polythene bag and close it with a clip.
• Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature. After that, punch out all the air, then knead lightly and shape the dough into an oblong, then roll it up and place it into the buttered tin, sprinkle with a dusting of flour. Now place it in a greased polythene bag, closed with a clip until the dough rises above the top of the tin – this time about an hour at room temperature.
• Meanwhile, pre-heat the oven to 230°C, gas mark 8.
• Once the dough has risen, remove the bag, slash the top of the loaf with a sharp serrated knife and bake it on the centre shelf for 25 minutes. Then reduce the temperature to 200C, gas mark 6 for a further 15 minutes. Turn it out on to a cloth to protect your hands. Then tap the bottom of the loaf with your fingertips to check if it is cooked through as you tap you should hear a hollow sound.
• If you like it crusty then return the bread, out of its tin, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.

Nutrition Facts

Grandad's Little White Loaf

Amount per Serving

Calories

167

% Daily Value*

Fat

 

0.5

g

1

%

Saturated Fat

 

0.1

g

1

%

Carbohydrates

 

35

g

12

%

Fiber

 

1

g

4

%

Sugar

 

0.1

g

0

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

You may also like one of my other favourite recipes …

1

Easy White Loaf

Easy to make home baked white bread

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2

Papo Secos

Crusty Portuguese rolls

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• deliaonline