Crusty and soft oerfect for sandwiches and toast
500g strong plain bread flour (101)
30ml rapeseed oil
400ml cold water
place dry ingredients in food mixer bowl with dough hook attached. Add oil and water, holding back around 20ml.
Mix dough, starting slowly until the flour is incorporated into the liquid you will have a fairly wet dough. If the dough has pulled away from sides of bowl easily, add remaining water knead for 10 minutes when kneading stops, the dough should fall off the hook quite readily.
Cover and price for 1 hour until doubled in size.
Oil for baking tin and worktop tip dough into oiled surface and knock-back and shape for your tin place in time and prove for another hour.
Place in hot over (RO for AGA or as hot as oven goes) and place some ice cubes below to create steam.
Cook for 25 minutes
Remove from oven and allow to cool.
Added by: Elizabeth Patock
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