Basic White Loaf
- 450g strong white bread flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dried yeast or 5g fresh yeast
- 275ml hand hot water
- 2 tbsp olive or rapeseed oil
Preheat the oven to 200°C / gas mark 6.
If using fresh yeast, ferment by placing in a small bowl with sugar and a few tablespoons of warm water and leaving for ten minutes in a warm place.
Place the flour in a large bowl. Sprinkle over the sugar and salt and mix in.
With your hands, mix in the water and the oil. Turn onto a floured board and knead well, for about ten minutes.
Oil the bowl and then pop the dough back in. Cover with a damp tea towel and leave in a warm place for 90 minutes until doubled in size.
After this time, knock the dough back (knocking the air out) and knead again for five minutes.
Either place in a loaf tin or shape, and place on a baking sheet in a warm place to prove for 20 minutes.
Place in the oven and cook for 15 minutes or until golden brown and hollow when tapped.