White loaf - soft on the inside and crusty shell (baked in Lekue bread baker)
500g Shipton Mill No. 1 Flour
10g easy bake yeast
10g sea salt
50ml olive oil or rapeseed oil (plus extra for kneading)
100 ml milk
250 ml cold water
Measure flour, salt and yeast into a large mixer bowl. pour in oil and milk abd gradually add water with dough beater hook running slowly.
When ingredients are combined, increase speed to 3 and knead for 10 minutes. The dough will pull away from the sides of the bowl and be smooth and elastic.
Remove dough hook and cover bowl and leave to prove for at least 1 hour.
Drizzle approx. 1 tablespoon on oil onto a work surface (and a little onto your hands) and tip out the dough onto the worktop to knock-back and knead to shape desired. Place dough into tin or whatever you wish to bake it in and leave to rise again until double in size.
In the meantime, pre-heat oven to 200C.
When ready to bake, place bread towards top of oven. Throw in a handful of ice cubes to create steam.
Bake for 25-30 minutes.
If using the Lekue bread baker I undo the top for the final 5 minutes to create an extra brown crust and shine.
Added by: Elizabeth Patock
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.