Crusty White Loaf
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
- 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.
- 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.
- 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.
- 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 The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!