This is something your mother or even grandmother would do all the time, but today it's a bit of a rarity. Hopefully, now we all have a little more time on our hands, you can rediscover the joy of baking. It's so easy and so much fun.
Ingredients
- 600 g strong white flour
- 1 tsp salt, level
- 2 tbsp vegetable oil
- 7 g sachet dried yeast
- 300 mls warm water, roughly
Instructions
- Place the flour, salt and oil into a mixer till it starts to come together.
- Add the yeast and enough warm water to form a soft dough. Mix well until the dough comes away from the sides of the bowl, and the gluten is now forming a stretchy dough.
- Tip onto a floured surface and knead well for 5 minutes.
- Return the dough to the bowl and cover with film and leave to double in size.
- Meanwhile, preheat the oven to 220C Gas 7.
- Once doubled in size, remove the film and tip onto the floured surface again.
- Gently knead, but not too roughly for a few seconds, to just bring together.
- Form into a sausage shape roughly the length of a 2lb loaf tin, then fold the edges under.
- Pop into the tin and press into the sides and bottom.
- Recover with film and leave again to rise till just under double in size.
- Dust the risen loaf in a little flour.
- Make 3 diagonal slashes across the loaf and pop into the oven.
- Bake until well risen and browned, probably 15-20 minutes.
- Once cooked, remove from the tin. Leave to cool completely before trying to slice.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Plain White Loaf
Amount per Serving
Calories
203
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Sodium
196
mg
9
%
Potassium
59
mg
2
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
