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