Basic White Bread
From Simply Good Bread by Peter Sidwell
Makes a 1 Kg loaf
- 500g strong white flour
- 1¼ tsp salt
- 1 tsp fast action/easy blend yeast or 1 sachet of dried yeast
- 1½ tsp granulated sugar
- 300ml water
- Place the flour in a large bowl then add the salt, yeast and sugar. Add the water and use your hands to mix together until a smooth dough is formed. When it comes away from the bowl and onto your hands easily, transfer to a lightly floured surface and knead until smooth. (Stretch the bread away from you with one hand whilst holding it with the other. Bring it back towards you and repeat until smooth and pliable without adding any extra flour. This should take 5-10 minutes.)
- Return the dough to the bowl, cover and leave to prove in a warm place for 30-40 minutes or until it has doubled in size. Return the dough to a floured surface and knead and shape your loaf.
- Place the bread on a baking tray or into a loaf tin and leave to prove in a warm place to double in size again before placing into a preheated oven set at 220°C/425°F for about 30-40 minutes. When ready, it will be golden on top and will sound hollow when tapped underneath.