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.
500g white bread flour
10g fast action yeast
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. How very eucharistic of me!