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Ingredients requirements for Classic White Bread Loaf:
- Require 500 g Allinson Strong White Bread Flour
- Make ready 1 sachet (7 g) - Allinson Easy Bake Yeast
- Get 300 for ml/ 1 1/2 pint hand - warm water
- Require 1 1/2 tsp. - salt
- Make ready 1 1/2 tsp. - caster sugar
- Prepare 1 tbsp. for soft butter
Classic White Bread Loaf start cooking:
- 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.
- Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- 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.
- 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.
- 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.
- 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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