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Everyday White Loaf

Crisp crust with a beautiful soft crumb. Perfect for sandwiches and delicious mini loaves to go with soup

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This will make 2 large loaves or 1 large loaf and 12 mini loaves


24g Fresh Yeast or 14g Dry Yeast

640g Water

1000g Strong White Bread Flour

16g Salt

30g Rapeseed Oil



Disolve the yeast in water

Add the flour, salt and oil

mix together

knead on a unfloured surface for 8 minutes

Put in clean bowl, cover with tea towel and rest/rise for approx 1 hour (doubled in size)

Divide dough into 2, pre shape into 2 balls.  cover the 2 balls with tea towel on the worktop and leave to rest for 15 minutes.

final shape - 1 ball for the loaf tin, divide other ball into 12 and place in mini loaf tins or make rolls.

Rest/final rise for 1 hour

Bake the large loaf 200 Degrees Celsius for 40 minutes 

Bake mini loaves/rolls 200 Degrees Celsius for 20 minutes

Once colord remove from tins and leave to cool on wire rack.





Added by: Lorraine’s Bakehouse

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Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

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The Shipton Millers