There is nothing like the smell of freshly baked bread straight out of the oven.
I have been (trying to) bake bread for most of my adult life and with our recent home confinement under Covid I have found the time to experiment once more with bread recipes.
I know classic bread making requires a fair bit of physical effort with hand kneading but this recipe uses a food mixer with a dough hook, in my case a Kenwood Chef.
For us ‘silver bakers’ whose hands may not be quite as strong or flexible as they once were, the mixer is a Godsend.
You can still achieve great results by hand kneading but for consistency, the mixer wins hands down.
- 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.
Easy White Loaf
- Food mixer with dough hook
- Digital scales
- Tea towel
- 2lb loaf tin
- 500 g strong white bread flour
- 10 g salt fine
- 30 g Olive oil or 30ml
- 7 g yeast fast action
- 325 g just warm water or 325ml
- Into the mixer bowl add the 325g of just warm water.
- Add the salt and the oil to the water followed by the bread flour.
- Sprinkle the yeast over the flour.
- Using the dough hook, mix on the lowest speed until a dough is formed then turn up the speed to no.1 and let the mixer knead the dough for 10 minutes.
- Tip the dough out and shape into a ball. Lightly oil the mixer bowl and putthe dough back, cover with a damp tea towel and leave in a warm draught free place to rise for about an hour until the dough has doubled in size.
- Take the loaf tin you will be using and lightly butter the inside and then coat with flour, turning the tin upside down and tap to remove the excess.
- When the dough has risen, turn it out onto a very lightly floured surface and knead gently to knock it back, this will give the finished bread a lovely texture.
- Shape the dough, place intothe tin, cover with the damptea towel and leave to rise again for about an hour to an hour and a half until doubled in size.
- Dust the risen loaf with a little flour.
- Preheat the oven to 240°C/Fan 220°C/Gas 9.
- When ready pour some boiling water into the lower tray and bake your bread just below the middle of the oven for 30 minutes.
- Remove from the tin once cooked and cool on a wire rack.