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White Crusty Loaf


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.