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Crusty White Loaf

Categories: Kid-friendly, Low-fat, Lunchbox, Vegetarian
Type: Desserts and Baked Goods

This is a basic white bread that has countless uses

Prep Time: 35M, plus rising

Cooking Time: 40M

Serves: makes 1 large loaf


  • 3 cups bread flour
  • 1 1/2 tsp instant yeast
  • 1 1/4 tsp salt
  • 1 tsp sugar
  • 1 tbsp vegetable or olive oil
  • 1 2/3 cups tepid water, as needed
Crusty White Loaf photo

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  1. Stir the flour, yeast, salt, and sugar together in a large bowl. Make a well in the center and pour in the oil. Stir in as much of the water as needed to make a soft dough.
  2. Knead on a lightly floured work surface about 8 minutes, until smooth and elastic. Shape into a ball. Turn into a large oiled bowl, and turn to coat. Cover with plastic wrap. Let stand in a warm place about 1 hour, or until doubled in volume.
  3. Oil and flour the inside of a 9 × 5in (23 × 13cm) loaf pan, and tap out the excess flour. Punch down the dough. Shape it into a rough rectangle to fit the pan and place in the pan. Cover with plastic wrap and let stand about 30 minutes, or until almost doubled in volume.
  4. Preheat the oven to 425°F (220°C). Dust the top of the loaf with flour. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and bake for 20 minutes more until the loaf sounds hollow when removed from the pan and tapped on the bottom. Transfer to a wire rack and let cool.
  • 9 × 5in (23 × 13cm) loaf pan
  • freeze for up to 3 months
  • Good with butter and jam or marmalade for breakfast, or to make a tasty sandwich.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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