Classic White Bread Loaf Baking Mad Step 1. mix mix the flour, yeast, sugar and salt in a big bowl. using your fingertips rub in the butter until only fine ‘crumbs’ are left. mix in the water with a cutlery knife. Step 6. sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. place in the centre of the pre heated oven and bake for 15 minutes then reduce the oven temperature to 200°c (180°c fan, 400°f, gas mark 6) and cook for a further 15 20 minutes until the bread is risen and golden brown and sounds hollow when.
Classic White Bread Loaf Baking Mad Mix the flour and salt in a large bowl. rub in the butter or stir in the oil. stir in the yeast and a further 150ml of hand hot water. mix together until a soft dough starts to form. turn the dough onto a lightly floured surface. knead until smooth and elastic, this can take up to 10 minutes. Turn oven on to 375 degrees and place rack in center of oven. grease a 8.5×4.5 inch loaf pan and set aside. when the dough has risen for about 20 30 mins, sprinkle a little flour on top and turn the dough a couple of times in the bowl so it is not sticky. form into a loaf shape and place in the pan. Clean the sides of the bowl. you may or may not need the entire 4th cup of flour. knead for 3 minutes in a stand mixer at medium speed or 5 minutes by hand. cover the bread dough with a kitchen towel and let rise in a warm place until doubled. (rise time 30 ish minutes) add butter, salt, and flour to the yeast mixture!. Turn the dough over so the seam is on the bottom. lightly oil your loaf tin (i use a pastry brush to get into all the corners) then pick up the dough and drop it into the tin. loosely cover the tin with cling film and leave to rise for 30 minutes. meanwhile, pre heat your oven to 200c fan 220c 425f gas mark 7.
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