Classic White Bread Loaf
Classic White Bread Loaf

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Alright, don’t linger, let’s approach this classic white bread loaf formula with 6 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 6 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition for Classic White Bread Loaf:
  1. Need 500 g for Allinson Strong White Bread Flour
  2. Prepare 1 sachet (7 g) for Allinson Easy Bake Yeast
  3. Give 300 of ml/ 1 1/2 pint hand - warm water
  4. Prepare 1 1/2 tsp. of salt
  5. Provide 1 1/2 tsp. of caster sugar
  6. You need 1 tbsp. of soft butter
Classic White Bread Loaf start cooking:
  1. Mix the flour,yeast,sugar and salt in a big bowl.Using your fingertips rub in the butter until only fine 'crumbs' are left.Mix in the water with a cutlery knife.
  2. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
  3. Lightly grease the mixing bowl with some oil.Put the dough back in,cover the bowl with a clean tea towel and leave to rise until doubled in size - about 1 hour depending on how warm your kitchen is.
  4. Knock back the dough by gently kneading just 5 times to get the air out.Mould into a smooth oval and lift into a lightly oiled 900g/2 lb loaf tin.
  5. Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200oC/180oC fan/ gas mark 6.
  6. Lift the tin onto the middle oven shelf and bake for 30 - 35 minutes,until you can lift the bread loaf from the tin and when you tap the base it sounds hollow.Cool on a wire rack.

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