Great British Bake Off Bread Week | Simple White Loaf
Bread week was entertaining last week on the Great British Bake Off and I am looking forward to see what show-stoppers the bakers come up with tonight for batter week. Less of a show-stopper and much more of a classic is this bread recipe, a crusty white loaf perfect for sandwiches, soups, dips and more. Baking bread really isn’t as complicated as you would think.
- 7g/1 sachet of fast acting dried yeast
- 1 tbsp sugar
- 2 1/2 cups strong white flour
- tbsp olive oil
- Dissolve the yeast and sugar in large glass bowl with 1 cup of luke warm water; stir and allow to sit for 10-12 minutes.
- Add in the flour, a pinch of salt and the olive oil and mix together until a dough forms. Turn out onto a floured work top and knead for 3-5 minutes to stretch the gluten in the flour and form a neat ball of dough. Return the dough to a clean glass bowl and cover loosely with cling-film. Allow the dough to sit for 1 hour or until doubled in size.
- Turn the risen dough out on to a floured surface and knead again to remove the air. Form the dough to fit into the bottom of your bread tin, cover loosely with cling film and allow to sit for another 35-40 minutes.
- Remove the cling film and place the bread tin in a preheated oven at 180°C for 30-35 minutes, until golden brown on top and sounds hollow when you tap the base of the loaf. Allow to fully cool on a wire rack before slicing.