We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

'Perfect' White Bread

Very easy, always successful, white bread with good crumb and good taste

Like this? Share it with your friends.


Report abuse

Ingredients

400g Traditional Organic White bread flour

100g White '00' flour

1 tsp salt

7g quick dried yeast

1 tsp demerara sugar or 1 tbsp honey

2 dsp olive oil

350ml lukewarm water

Extra flour for kneading

Method

Put all the flours and salt together in a large mixing bowl and mix together.

Mix yeast, sugar, water and oil together into a jug and leave to work in a warm place for about 15 minutes until thick and frothy on top. A windowsill in the sun is good.

Add yeast mix to flour mix. Combine till all mixed together and leaving sides of bowl. Tip out onto floured worktop - I find the top of my induction hob great - and knead for about 10 minutes. The put back into the bowl and cover with either a damp, clean teatowel or an oiled piece of clingfilm. Leave to rise in a warm space for about an hour or until doubled in size.

Take out of bowl and knead again for about 5 minutes. Place into an oiled loaf tin (500g), cover with oiled clingfilm and leave to rise till doubled in size again - probably about 30-40 minutes.

Take off the clingfilm and cook for 28 minutes at 180°C in a fan oven. Leave in tin for 5 minutes before removing and wrapping in a bread cloth.

I don't preheat the oven because I find that that first bit of the oven heating after you put the bread in, continues the bread rising just a little bit longer to account for any knock back that might happen when you take the clingfim off before baking.

Added by: Fiona Rynn


Tags: Bread White

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

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.

More ...