Traditional White Loaf

Sometimes it's nice to just have simple white bread for sandwiches and this is my "go to" recipe...it's soft and tastes wonderful...perfect sarnie bread as well as a good breakfast bread :))

Traditional White Loaf

10g fast action yeast

10g salt

1 tsp caster sugar 

500g strong white bread flour

1 tbsp olive oil

350-375ml Luke warm water

In a bowl add the flour, yeast, salt and sugar and then add the olive oil. (Remember to keep the yeast and salt separate as the salt can kill the yeast)

Slowly pour in the water (you may need less or more than stated above, as all flours react differently) and mix to form a soft dough, you don't want it too sticky but also not too hard.

Knead the dough for around 8-10 minutes

Place in a lightly oiled bowl and cover with cling film and leave in a warm place for around 2 hours until doubled in size 

On a lightly floured worktop, place the risen dough onto the worktop and very gently stretch the dough into a rectangle, try not to knock too much of the air out of it. Fold one side of the rectangle into the middle and then fold over the other side overlapping them so you now have layers.

Place this into a lightly oiled loaf tin and leave to prove until doubled in size, about 45 minutes

Once risen dust lightly with flour and pop into a pre heated oven for around 30 minutes until golden and sounds hollow when tapped on the bottom of the loaf.

Release from the tin and allow to cool on a baking tray