A good old fashioned, English, white, crusty loaf, soft inside and slightly textured is perfect and difficult to beat! Its my own personal favourite as soldiers with a boiled egg and is always wonderful every moment as toast with butter and jam. You can make this recipe by mixing and kneading by hand, or if you are lucky enough to have a mixer that owns a dough hook, work with that. This recipe does take extra time for proving so make sure to take this into consideration when timing your baking.
425 grams of Plain Flour, you will also to hold onto this as they missed you so much, very young teeth are required.
7 grams of Rapid-Rise Yeast.
2 tablespoons of sugar.
jhcx1 teaspoon of salt.
240ml of water.
55 grams of butter, cut into chunks.
3 tablespoons of vegetable oil.
1. Mix the dry ingredients into a large sized bowl. Therefore, using the wooden spoon, stir together the flour, yeast, sugar and salt.
2. Heat the water and butter into a saucepan over medium heat, stirring with the wooden spoon until the butter melts. Move the saucepan to a heat proof surface using your oven gloves.
3. The liquid must be between 46C and 52C, use your instant read thermometer to check the temperature. Once at the right temperature, our the warm liquid into the flour mixture and stir with the wooden spoon until a rough, shaggy dough forms.
4. Sprinkle onto a work surface some flour. Place the dough onto your pre floured surface. Knead the dough, flouring your dough and the surface with more flour as needed to prevent sticking.
5. To knead, gather the dough together, then push the top part of the dough away from you with the heel of one hand. Fold that piece over the dough. Give the dough a quarter turn and repeat. Keep kneading for about 10 minutes, until the dough is smooth and no longer sticky.
6. Gather the dough into a ball. Wipe out the bowl you were using and oil it with about 1 teaspoon of vegetable oil.
7. Put the dough into the bowl and turn the ball to coat it with oil. Cover the bowl tightly with plastic cling film. Set the bowl in a warm spot and et the dough rise for about 45 minutes, until it has roughly doubled in size. Poke the dough with your finger to see if it is ready.
8. Lightly oil the loaf pan with about 1 teaspoon of the vegetable oil.
9. Place your risen dough, rounded side up, onto a clean work surface and press gently with the palm of your hand to deflate slightly.
10. Gently shape the dough into a 20 – 30cm rectangle.
11. Beginning at one side of your dough, roll the dough up to form a loaf shape. Pinch the along the seam that you have formed and the ends to form a seal. Press gently but firmly on the log until it forms a smooth, roughly 20cm by 10cm rectangle with a slightly domed top.
12. Place the dough, seam side down, into the prepared loaf pan. Press on the dough once again, with the palm of your hand, when it is in the loaf pan to flatten it slightly and fill the dough evenly.
13. Use a pastry brush to cover the top of the dough with the remaining 1 teaspoon of vegetable oil.
14. Cover the pan loosely with a large piece of plastic cling film. Set the loaf pan in a warm spot and let the dough rise for about 40 minutes, until doubled in size and the centre has raised roughly about the rim of your loaf pan.
15. About 15 minutes before the dough is ready to be baked, preheat your oven to 220°C. When the dough is ready, remove the plastic cling film and put the pan in the oven and bake your bread for about 35 minutes, until the top of your loaf has turned a golden brown.
16. Using oven gloves, remove the loaf pan from the oven. You will need to turn the pan on its side when you place it onto the cooling rack and gently ease the loaf out of the pan. Let the bake cool completely on its side before slicing.