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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers