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
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