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Bread (White)

Preparation time: 15-25 minutes

Cooking time: 30 minutes maximum.

Ingredients

  • 500g Strong white flour
  • 5g Malted barley powder (optional - gives a bit more flavour)
  • 10g Dried yeast
  • 300ml Water at room temperature
  • 7.5g Salt
  • 15ml Olive oil

Method

  • Oil your hands slightly to avoid dough sticking to your fingers
  • Mix the 500g flour, 300ml water and 10g dried yeast together in a large mixing bowl
  • Remove the dough from the bowl and start kneading
  • Add half the oil, knead, then add the other half
  • Add half the salt, knead, then add the other half
  • Knead until the dough is firm and springy
  • Place in a covered (with clingfilm), oiled bowl and place in a warm place for at least an hour until it has risen/expanded considerably (it should be at least twice the size)
  • With lightly floured hands and a lightly floured surface knock the dough through/back;
    • take the dough from the bowl and 'knock' all the air out of it
    • knead gently for a minute or two until it is once again firm and springy
  • Place in a suitable bread tin or tray and cover again
  • Place in a warm place and wait until it is at least twice the size (likely way more than an hour)
  • Cook at 180°C for 25-30mins