Couldn’t actually get a picture of the 100% white bread because it burnt a little and was eaten too fast, and the second loaf I did I had to use a bit of wholemeal flour because we ran out of strong white flour and couldn’t get more because half of the UK suddenly learned how to make bread and decided to clear the supermarkets of all types of flour. But yeah, its really good. So here’s a recipe for all those who stockpiled the flour so that maybe it wont all be wasted once the quarantine is over and done with.
- 500g Strong white flour
- One 7g packet of dried, fast action yeast
- 2tsp Salt
- 1/2tsp Sugar
- 300ml 35-40*C water (body temp, its simple chemistry)
- 2tbsp Olive oil
- Tip the flour into a decent sized bowl, make 2 small wells, at opposite sides of the bowl, add the yeast to one hole and the salt&sugar to the other (salt kills yeast, yeast feeds on sugar, also simple chemistry), and mix each sides in with the surrounding flour, then mix it all together evenly.
- Make a much bigger well in the middle, pour in about half of your water and all the olive oil, mix it in and add more water and mix until you have a semi-soft but not sticky dough, you may need more or less water.
- On a lightly floured surface, knead the dough for 10 minutes straight, I know this is the most exercise you’ve done all month but you can do it, I believe in you.
- The dough should be quite soft and elastic, roll the dough into a ball and put back in the bowl and cover with a damp towel, leave to rise for an hour.
- Once risen, beat the ever loving.. air out of it, place on a baking tray, and leave to rise for another hour.
- Preheat oven to gas mark 7, 210*F, 425*C. Put a bit of olive oil on your hands and rub your hand on the top of the bread dough and flatten it down slightly, get a sharp knife and make even slits. Bake for about 25 minutes until golden brown and it sounds hollow when tapping the base.