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1
Grease a 900g / 2lb loaf tin.
2
Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up.
3
Place the flour and salt into a warm bowl and mix together.
4
Add the yeast mixture to the flour and add the oil, then mix the ingredients until you have a dough ball formed.
5
Cover the bowl and place in a warm draught free spot until the dough at least doubles in size, this should take anywhere between 30 and 60 minutes depending on the temperature of your house.
6
Turn out the dough onto a floured surface, sprinkle a little flour on the dough, and knock it back until all the gas is out of it.
7
Form the dough into a sausage shape and place it into the greased loaf pan.
8
Sprinkle a little flour over the dough, cover it with a lightweight dry cloth, place it in a warm spot and allow to rise to about an inch above the top of the loaf tin.
9
When the is only about 10 minutes left on the final proof, preheat your oven to 190°C / 375°F / Gas mark 5.
10
Once risen place the loaf into the preheated oven and set your timer for 30 minutes.
11
Once done remove it from the loaf tin immediately, then place the loaf back in the oven for a further 5 minutes to crisp up the sides.
12
Remove from the oven and onto a wire rack for at least 20 minutes to cool.
Method
Ingredients
215g / 7½oz Strong white bread flour
215g / 7½oz Plain or all-purpose flour
250g /mls Lukewarm water 40°C / 104°F
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
5g / 1tsp Sugar
20g / ¾oz Vegetable oil
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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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