White Loaf.

 White Loaf.

Equipment:

1.5litre capacity loaf tin lightly greased with oil.

In a bowl, add

-300ml lukewarm water,

-3tbsp milk,

-2 tsp dried yeast.

Whisk together and leave aside for 10 minutes.

In a large bowl put in

-300g strong white flour,

-2tsp salt.

Stir well to combine. When the yeast is ready, add to the dry ingredients. Stir to combine. It should be very runny, add

-200g strong white flour. Do not stir. Leave the flour to sit on top.

Cover with cling film and put in a warm place for 1 hour.

When ready, 

use your hand to incorporate the flour into the wet mixture. Once you have formed a rough dough, tip on to a lightly floured surface.

Knead for around 5-7 minutes until the dough is smooth and elastic. It's ready when it springs back when pressed.

Put in a lightly greased bowl, cover with cling film and leave in a warm place for 2 hrs.

When ready, tip on to a lightly floured surface,

Use you hand to shape in to a rectangle.

Roll up, from the long end, like a sausage. Tuck in the ends and placed in the prepared tin.

Cover with greased cling film, leave to prove for 45 minutes -1 hour.

When ready, remove the cling film. Use a sharp knife to cut a deep split lengthways.

Sprinkle on some flour.

Oven 190c fan forced.

Bake 40-45 minutes.

Cool on rack.