This is the recipe I use to make a basic white loaf, using my kitchenaid. You can knead it by hand – it’s the same ingredients, but just takes longer! This makes a cob loaf, so I don’t use a bread tin as the quantity is greater.
You will need/knead (ha ha):
500g white bread flour
10g fast action yeast
10g salt
30g soft unsalted butter
300ml tepid water
Place the flour, yeast, salt and butter in the kitchenaid bowl, making sure the yeast and salt are on opposite sides to each other. Using the dough hook, put onto speed 2 and slowly pour in the water. Let in knead for about 10 minutes.
Put the dough into a large oiled bowl and cover with clingfilm. Leave to double in size gor 1-2 hours.
When risen, put the dough onto a lightly floured surface and fold it in on itself thereby knocking out the air and forming a smooth ball. Put the ball of dough on a lined baking sheet and cover with a large plastic bag. Leave for an hour to prove. The dough should double in size again and spring back into shape when you poke it with a floury finger.
Heat your oven to 220ºC and pre-heat a roasting tray. Dust the dough with flour and slash it across the top with a sharp knife. Fill the baking tray with water to creat steam and thus a light crust. Bake the dough for about 20 minutes then check if ready. You can test if it is cooked by tapping its base and if it sounds hollow, then it’s done!
Cool on a wire rack then enjoy however you like – personally I like butter and a platter of cheeses…
Oh, and wine of course.
finally used this today and it was delcious! 2/3 demolished in minutes! Will check your other recipes
As I am self isolating for 12 weeks I have started making bread, this was so easy and delicious, my teenage boys loved it! Thank you – do you have a sour dough recipe?
I don’t know why I’ve never added it to my site — on it! Sarah x
Hello! Is the amount of salt correct? It feels a lot! X
I made this bread today. It was perfect texture. My 3rd attempt of bread making during lockdown and best recipe result.
I’ve used this recipe several times now and it tastes amazing but the only problem I have is after the second prove is over before it goes in the oven the proved dough goes quite flat!! When I would like it to stay in ball shape… any suggestions please..
Hi Darren, not sure if it will help you or not, but I have started to do mine in wooden baskets that are oven proof – I get two loaves out of the dough. That way it has no option but to rise up :)
Used this today and it was gorgeous!
Really like this easy recipe – however, I found in my fan oven that I needed to bake it for at least 35 minutes to get a decent colour/crust. I am making it today partly so that I can make my festive bread sauce and vegan nut roast all ready to pop in the freezer for Christmas (might even let everyone have a slice or two as well :) )