Crusty White Loaf Recipe

Method

-Place the flour into a large mixing bowl along with the yeast and sugar. Use your hands to mix the yeast and sugar throughout the flour and then add the water.

-Use your hand the mix the water into the flour until it is nearly absorbed and it starts to form a ball. Add the salt and olive oil and continue to mix the ingredients to until all of the ingredients are combined and the dough forms a ball.

-When a ball forms, turn out onto a lightly floured work surface and knead for 10-15 minutes, or until the dough becomes smooth and elastic and no longer sticks to your fingers when touched.

-Place the dough into a lightly oiled bowl, cover with oiled cling film or a clean towel and leave for 1-2 hours, or until it has doubled in size.

-Once the dough has doubled in size, ‘knock back’ the dough (this means remove the air from the dough) by tipping it onto a work surface and using your hand to push the air out.

-Shape the dough into a rectangle shape and place into a 2lb loaf tin. Cover the dough in oiled cling film or with a clean towel and allow to rise for 45-60 minutes.

-Meanwhile, pre-heat the oven to 190C. Once risen, place the tin into the oven. Measure 50ml of water and throw into the bottom of the oven and close the door immediately. This will cause steam and help the dough to rise.

-Bake for 20 minutes before turning the temperature down to 170C and baking for a further 25minutes. Remove the dough when it is golden and sounds hollow when tapped.  

-Once baked, remove from the oven and allow to cool fully on a wire rack.