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1
Add the sugar and yeast to the lukewarm water, mix well and allow the yeast to activate for 10 minutes until it foams up.
2
Once activated, add the yeast mixture to the stand mixer bowl.
3
Add the oil, followed by the flour and salt.
4
Using the dough hook, knead the dough for 10 minutes.
5
For hand kneading,(see the video for hand kneading technique) add…
6
the yeast mixture, flour, oil, and salt, to a bowl, roughly mix all these ingredients together, tip the contents of the bowl out onto your bench, bring it all together, then hand knead for 10 minutes.
7
Once done, form the now kneaded dough into a ball, get it a lightly oiled bowl, cover it, allow it to proof for 60 minutes, in a warm draft-free spot.
8
After the 60-minute proof, turn out the dough onto your work top, and knock it back, that simply means force all of the built-up gas out of it, then form it into a ball.
9
Cut the dough into 4 equal pieces, try to use digital scales for this.
10
Form each piece into a ball, cover them with a dry lightweight cloth, and let them rest for 10 minutes.
11
Once rested, roll each piece into a 38cm / 15inch strip.
12
Form the 4 pieces into a 4-strip plaited loaf (see the video for the pattern and simple technique).
13
Place the loaf on a large lightly greased baking sheet/tray.
14
Cover dough with a strip of lightly oiled cling film, and allow it to proof for 1 hour.
15
When there is only 10 minutes left on the proofing time, pre-heat your oven to 180°C / 355°F / Gas mark 4, and place a pan of hot water on the bottom shelf in the oven.
16
Once the time is up, remove the cling film, gently egg wash the whole loaf, this is optional.
17
Place the loaf in the oven and bake for 25 minutes.
18
Remove from the oven and allow to cool on a wire rack.
19
Slice and serve on its own with lots of butter, this bread also makes absolutely wonderful sandwiches.
20
Enjoy.
Method
Ingredients
500g / 18oz White Bread Flour
275g / 275ml Water (lukewarm 40°C / 104°F)
15g / 1tbls Oil or butter
8g / 1tsp Salt
7g / 2tsp Dried Yeast (instant or active)
6g / 1tsp Sugar
1 Small Egg (egg-wash)
Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Mini Magic Whisk
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