Simple soft white loaves, excellent for everyday use
1kg Strong white flour
1 tablespoon salt
1 teaspoon sugar
50g fresh yeast
75g soft butter
500ml warm water
flour to dust
1. Sieve together flour and salt into a large bowl.
2. Mix in butter.
3. Cream yeast with sugar and a little of warm water, mix in remaining water.
4. Add yeast mixture to flour, mix until a soft sticky dough forms (a little extra, or less water may be needed)
5. Knead well on a very lightly floured surface for 10 minutes until smooth.
6. Return dough to lightly floured bowl, cover with tea towel and leave to rise for about two hours in a warm place.
7. Remove from bowl and gently knock back dough.
8. Divide into three even sized pieces , shape each into a ball and gently roll the ends to form an oval shaped loaf. Repeat with remaining dough, placing each shaped loaf on a baking tray lined with baking parchment.
9. Cover with clean tea towel. Leave to prove for a further one to one and a half hours.
10. When dough is well proved, have oven preheated to 220 C. Coat loaves with flour and using a very sharp knife, slash tops deeply three times. Bake until brown.
Added by: ElainePatricia
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More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.