The White Loaf
Técnica

A staple piece of food, good for sandwiches, sauce (bread sauce), breakfast, &c.

Ingredienti:

• 750g/1½lb white bread flour
• 2 teaspoons of salt
• 25g/1oz butter
• 7g/¼oz fast acting yeast
• 450ml/¾pint warm water

Técnica

1. Melt the butter and mix all the dry ingredients in a large bowl, then add the water and butter to form a soft dough. If you find that the flour is not mixing in, add a tiny amount more water, and vice versa if the dough is sticky.
   NB: it is essential the water be warm, and not hot or cold, as otherwise the yeast will not activate properly, giving you poorly leavened bread.
2. Knead on a floured surface for about ten minutes, folding and compressing the dough. As you knead, you will notice the dough become smoother and softer. Kneading is accomplished by folding the dough in half, then compressing, and repeating.
3. Shape the dough, or place in greased loaf tin, and cover with clingfilm or damp towel and leave to rise (sometimes known as proving) for between thirty to forty minutes. For a glazed loaf, brush with beaten egg or milk, and to get the lines often seen in baker's loaves score the top before leaving to rise.
4. When the dough has doubled in size (caused by the yeast respiring, a product being carbon dioxide, CO₂) uncover and bake for about half an hour. Different ovens cook bread differently, so it may take a couple of loaves to perfect: we suggest 230°^C/450°^F or Gas mark 8 for around half an hour. The loaf is baked when it sounds hollow when tapped underneath.

Goce!

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