You can’t beat a good home made loaf of bread – this recipe hasn’t failed me yet and you can easily adapt it depending on whether you prefer a white or wholemeal loaf (or a bit of both).
Easy White & Wholemeal Bread
350g strong white bread flour*
150g wholemeal bread flour
1 x 7g sachet easy bake yeast
3 tbsp extra virgin olive oil
300ml tepid water
2 tsp salt
*If you want to make a white loaf, use 500g strong white bread flour and leave out the wholemeal flour.
– Mix the flours, yeast and salt together in a large bowl. Make a well in the centre and add the olive oil and the water.
– Using a freestanding mixer with dough hook attachment (or handheld mixer with dough hook) mix for around 5-8 minutes or until the dough is lovely and satin-smooth. Alternatively, mix well by hand and then turn onto a floured surface and knead until smooth. This should take around 10 minutes, perhaps a little longer.
– Place the dough in a lightly oiled bowl and leave to rise for 1 hour, until doubled in size. I tend to turn my oven on to a low heat and leave the dough near the oven, so there is a little warmth in the room to help it along.
– Knock back the dough (punch it!) and then shape and place into a 2lb/900g loaf tin. Leave for another hour to rise, or until doubled in size.
– Heat the oven to 190°C (based on my fan oven which I always have a little lower than recommended when baking – the original recipe which I’ve adapted this from suggested fan 200°C ). Dust the bread lightly with flour and cut a cross across the top with a sharp knife. Bake for 25-30 minutes – the loaf should sound hollow when removed from the tin and tapped on the bottom. Leave to cool completely on a wire rack before serving.