This recipe is taken from the Fabulous Baker Brothers TV series. It makes a great white loaf, or rolls…
Makes 1 large loaf
Prep 45 mins + 2 hours resting
Cook 30 mins + cooling
- 560g strong white flour
- 10g sea salt
- 20ml rapeseed oil
- 5g dried yeast (or 10g of fresh yeast if you can get it)
- 300ml warm water
- Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.
- Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
- By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
- Preheat the oven to 240°C/gas mark 9. Slash the top of your loaf and place on a baking sheet in the preheated oven. Throw a cupful of water onto the baking sheet for the perfect crust.
- Check it after 10 minutes and turn the oven down a notch (210°C/gas mark 6½). Take it out after 30 minutes when it’s baked and beautifully golden all over. It should sound hollow when tapped underneath.
- Turn the loaf out and cool it for at least 10 minutes on a wire rack. Serve with chips to make the perfect chip butty.
Tom’s top tips: Use sea salt, it is saltier and better for you. Don’t skimp on the kneading or be tempted to add more flour to it. Bake on a baking stone for less brick like results. To get the best out of your loaf keep it in linen or a paper bag in a bread bin, or once cooled, slice and freeze in a freezer bag