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1
Grease a 2lb / 900g loaf tin, see video for tin dimensions.
2
Add the flour to a warm bowl, add the salt and yeast and mix in.
3
Add the water and oil and mix to a slightly sticky dough ball, cover the bowl and set your timer for a least one hour, rise times may vary depending on the temperature of your kitchen.
4
Turn out the risen dough onto a floured surface and knock the dough back, as shown in the video.
5
Form the dough into a ball and return it to the bowl, cover and set your time for 30 minutes or until the dough has doubled in size.
6
Turn out the risen dough onto a floured surface once more and knock it back again.
7
Form the dough into an oval shape and place it in the greased loaf tin, pressing it down to fill in any gaps in the corners.
8
When there is only 10 minutes left on the timer preheat your oven to 190°C that’s 375°F or gas mark 5.
9
Sprinkle a little flour over the top of the dough, cover with a dry, clean, lightweight cloth and set your timer for at least 45 minutes.
10
Once the dough has risen to about 1½ inches / 4cm above the tin, sprinkle on a little flour and get it into the preheated oven for 30 minutes.
11
After the 30 minutes remove from the oven and tin and allow the loaf to cool on a wire rack for 30 minutes.
12
Enjoy
Method
Ingredients
430g / 15’2oz Strong white bread flour
245g / 245mls / 8½oz Lukewarm water, approx, 40°C / 104°F
20g / 1½tbls Vegetable or Olive oil
7g / 2tsp instant or active dried yeast
8g / 1tsp Salt
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2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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Extra strong dough proofing bowl cover (White)
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