Basic White Loaf
- 750g strong bread flour
- 2 teaspoons salt
- 1 dessertspoon honey
- 425ml warm water
- 20g fresh yeast
- Pinch a little yeast and crumble into 200ml of the warm water then add a spoonful of flour. After a minute this should start to froth which shows the yeast is still active.
- In a large bowl mix together the flour and salt.
- Dissolve the remaining yeast and honey into the yeast/water/flour mix.
- Make a well in the centre of the flour, pour in the yeast mixture and gradually stir through the flour using a spatula.
- Slowly add the remaining water until you have a moist dough.
- Turn the dough out onto a lightly floured surface and kneed for 3 or 4 minutes until the dough looks silky.
- Place the dough back in the bowl and cover with a tea towel. Leave to prove in a warm area away from draughts for an hour.
- After this time the dough will have doubled in size. Punch the air out of it.
- Knead the dough for a second time and on a lined baking tray shape into your desired loaf style! At this stage you can score the top and rub with flour, glaze with milk for a shiny crust or sprinkle with seeds.
- Cover the dough again and leave to rise for approximately an hour. (the time is dependent on room temp.)
- Bake in the oven at 220 C for approximately 25 – 30 minutes.
- When ready the loaf should sound hollow when tapped on the base.
- Dust with a little flour and cool.