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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

Recipe:

24g Fresh Yeast or 14g Dry Yeast

640g Water

1000g Strong White Bread Flour

16g Salt

30g Rapeseed Oil

 

Method:

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.

Enjoy! 

 

 

 

Added by: Lorraine’s Bakehouse

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