Easy White Bread

This White Bread is easy, simple and delicious. Plus your home smells heavenly!

Course Breads

Cuisine Universal

Prep Time 20

Cook Time 20

Proving Time 1 30

Total Time 40

Servings

Calories 261kcal

Author Jenny

Ingredients

500 grams strong white flour-you could mix 50/50 with wholemeal flour
2 tsp of salt
2 tbsp oil-I use sunflower oil
7 g sachet easy bake instant yeast sachet
300 ml tepid water

Metric - U S Customary

Instructions

Put flour in bowl first followed by the oil and then salt and yeast in opposite corners.
Start mixing it together and add all the water.It should be a bit sticky.
Turn out onto an oiled surface if you are kneading by hand and knead for ten mins or 5 mins at medium speed in your mixer. You are looking for it to be springy and when you pinch a bit between your fingertips and pull it away it has a bit of stretch in it. Keep going until this happens.
It will become smooth and elastic.
Put in an oiled bowl and cover with clingfilm. I just tip oil in the bowl I have just mixed the bread in and twiddle the dough round in it before covering in clingfilm and putting somewhere warmish for an hour or until doubled in size.
When doubled in size tip out the dough onto an oiled surface and knock it down and squish it a bit. Lightly roll it into a sausage shape about the length of the tin. It will swell to fill the tin so don't worry about a couple of cms here and there.
Cover the tin with oiled clingfilm and leave to rise again somewhere cosy and warm.
What you are wanting to do here is get the bread as high as poss without it collapsing in on itself. So you need to think about half an hour is enough if place is really warm. It is ready when it has risen a good 2 inches above the rim.
When you are ready to bake take a really sharp knife and slash the loaf diagonally three times.If the bread collapses in on itself when you slash it-it means it has overproved but thats ok just go back to step 7 and tip out dough and knock back down and put back in tin to reprove again.
Put in oven at 220C electric/200 fan or Roasting Oven in your Aga for 25/35 mins until golden brown and hollow sounding when you tap the bottom.
Turn it out onto a wire rack to cool.
Apply to gloriously Buttery and Grinning Face.

Nutrition