The easiest (non-machine) white bread in the world
- Ready In:
- 3hrs 30mins
- Ingredients:
- 5
- Yields:
-
1-2 loaves
- Serves:
- 12
ingredients
- 24 ounces strong bread flour (white)
- 1 teaspoon 'easy blend' dried yeast
- 1 teaspoon salt
- 1 teaspoon caster sugar (superfine)
- 15 fluid ounces hand-hot water (approx)
directions
- Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
- Make a well in the centre& pour in the sugar/water mixture a bit at a time.
- First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
- Return it to the bowl& leave to rise at room temp for 2 hours.
- Remove from the bowl to your floured work surface& knead for a further 3 minutes.
- Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
- Leave to rise in the tin for 1 hour.
- Bake at 230 degrees (Celsius) for 30 minutess.
- Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.
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Reviews
-
I must have done something wrong perhaps. I made this bread yesterday.. followed the instructions exactly... but was disappointed in my result. It rose well, and looked very nice when baked. However, I found it to be very 'tough' and 'chewy'. I am not an expert yeast cooker.. so would like to know what I may have done that caused my loaves to be so different from the Posters' & Reviewers'. Any suggestions ???? I would like to try it again, if I find out what could have caused this problem.
RECIPE SUBMITTED BY
Celine McGowan
Dublin
I live in Dublin, Ireland. I work in Credit Control. My fave cookbook is Delia Smith's 'How to Cook: Book One'. I'm really only a newbie to cookery, so she explains everything really well.