I use this recipe two or three times a week in an effort not to buy shop made bread. The quantity of ingredients in the recipe makes a single 900g loaf or two smaller loaves or 12 rolls that are delicious especially with butter and homemade strawberry jam.
Makes: 1 (450g) loaf bread
350g strong white flour
150g strong wholemeal flour
1 level teaspoon of salt
1 (7g) sachet of fast action dried yeast
40ml olive oil
290ml cold water
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Directions Preparation:20min › Cook:30min › Extra time:1hour30min › Ready in:2hours20min
Put all the dry ingredients in a mixing bowl, making sure you keep the salt away from the yeast.
Add the olive oil to the water, then add most of the liquid to the dry ingredients and start mixing. Keep a small quantity of the liquid aside. I set my mixer to a low speed for his step and mix for about 3 minutes.
Once the mix starts to come together add the remaining liquid and increase the mixer speed to half speed and mix for 8 to 10 minutes. The dough hook kneads the bread for you.
Remove the dough from the mixer and knead for about one minute and place in a large bowl, cover with plastic wrap and let the dough rise for an hour. Be patient because it can take slightly longer than an hour for the dough to double in size which is when you know it is ready for the next stage of the process.
Lightly oil a 900g loaf tin. Tip the dough onto a lightly dusted or oiled work surface and knock back. Shape the dough so that it snuggly fits into the tin. Cover with a tea towel or place the tin in a plastic bag and let the loaf rise again for 30 to 40 minutes.
Preheat the oven to 210 degrees C. Dust the top of the loaf with flour and put the tin in the oven for 30 to 32 minutes. Tap the loaf and if you get a nice hollow sound and the top of the loaf is golden brown you have a finished loaf of bread.
Turn the loaf out onto a cooling rack. Once cool, enjoy.