Basic White Loaf

An easy, basic white loaf with the tastiest crust. Prepare to make two as one doesn't last long at all.

Breadmaking cookbook

I was surprised and delighted when a copy of Paul Hollywood's 100 Great Breads landed on my doorstep unexpectedly.

What a great book!

Bread in Fife

I'm rather keen on breadmaking since I went on a bread making course with Chele (Chocolate Teapot) back in August.

We had a rare day and we were so inspired by our teacher Colin. Saying that, I don't make a lot of bread, because we don't eat bread every day, but I do like to be able to.

Especially if I have an uncomplicated day off.

also try - No Knead Black Olive Beer Bread or Wholemeal Beer Bread

I had such a day today.

Graham was at work and Cooper was with his childminder, so I got stuck into my housework (after a long read of my book) and then made a loaf of bread and a pot of soup before heading out to collect the wee boy.

100 Great Breads

I didn't need to think twice about which cookbook to peruse.

100 Great Breads is a real bread making bible, with such a great variety of breads.

From basic breads, through French and Italian breads, on to traditional bread, then herb and seed breads right through to fruit and nut breads and finishing with sweet treats such as Croissant Pudding, Wimbledon Muffins and Normandy Apple Tart.

It's a beautiful book filled with the tales of breads, some great tips and the most mouth-watering photos.

Simple White Loaf

I decided to start at the beginning and make a simple white loaf, something I haven't tried up to now. The perfect partner to our homemade soup.

It cut beautifully. The crust was crisp, slightly chewy and delicious.

It was gone in a flash, so I think that says it all really. It maybe could have done with a few more minutes, but all in all I was very happy with it and Graham and the boy really enjoyed it.

also try Basic Wholemeal Bread

print recipe

Basic White Loaf

Written by Jacqueline Meldrum with kind permission.

November 16, 2011

An easy, basic white loaf with the tastiest crust. Prepare to make two as one doesn't last long at all.

This loaf comes from 100 Great Breads by Paul Hollywood.

Ingredients

• 500g/1 lb 2 oz strong white flour, plus extra for dusting
• 1 tbsp salt
• 60ml/2 fl oz olive oil
• 20g/¾ oz fresh yeast or 15g of instant or dried yeast
• 250ml/9 fl oz water

Instructions

1. Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt (if you are using dried or instant yeast, leave it to froth for about 15 minutes in a little warm water before adding it). 2. Knead well with your hands and knuckles, then leave to rise for an hour, I kneaded my dough until it was silky and very elastic. Paul doesn't cover his dough, but I like to cover mine lightly with some oiled clingfilm and then a tea towel.3. Oil a 2 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape . Put back in the tin and leave to rise for 30 minutes to 1 hour. I covered my dough once more.4. Preheat the oven to 230c/210c fan/450f/gas mark 8. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.5. Take out of the oven and turn the loaf out onto a wire rack to cool.

Details

Total time: 2 hour 30 mins Yield: 1 loaf
Notes: There was a printing error in the book which has been flagged up. The quantity of salt should be 7.5 to 10g of salt and not 1 tbsp. However I was happy with the flavour of the bread. I think a white loaf needs a bit of flavour.

Disclosure: I was sent this book to review I was not expected to write a positive review and any opinions expressed are my own.