The easiest (non-machine) white bread in the world |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I got this recipe from Delia Smith's 'How to cook: book one'. It makes a tasty, chewy, crusty bread. Like bread used to be!!! And it couldn't be easier - just sieve the dry ingredients & add water! Give yourself a big bowl so that when you sieve the flour it's exposed to as much air as possible. Enjoy! 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:
1. 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.
2. Make a well in the centre& pour in the sugar/water mixture a bit at a time.
3. 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.
4. Return it to the bowl& leave to rise at room temp for 2 hours.
5. Remove from the bowl to your floured work surface& knead for a further 3 minutes.
6. Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
7. Leave to rise in the tin for 1 hour.
8. Bake at 230 degrees (Celsius) for 30 minutess.
9. 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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