You will need:
500g Strong bread flour
25g Butter
320ml warm water
1tbsp Sugar
1.5 tsp salt
7g dried yeast
Method:
1. Firstly in a bowl, mix together the flour and butter by rubbing the butter into the flour using your fingertips.
2. Then stir in your salt and sugar. Then stir in your yeast.
3. Then add the warm water in a bit at a time and mix until it forms a dough. You want the water to be about body temperature.
4. On a floured surface start to knead the dough (to knead use the palm of you hand to push into the dough, pick up and rotate, then repeat - see video for a better idea). You will need to knead the dough for a total of 10 minutes. Once kneaded the dough should be smooth and elastic.
5. Leave your dough to rise in an oiled bowl that has been covered either with an oiled piece of clingfilm or a clean tea towel. You will need to leave your dough to rise for about an hour or until doubled in size in a warm place.
6. Once risen, on a floured surface knock the dough back for a couple of minutes.
7. Then in a greased and floured loaf tin (I used a 2lb tin - 13cm by 23cm) add your dough.
8. Cover with your oiled clingfilm or clean tea towel and leave to rise again in a warm place for 30 minutes to an hour.
9. Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 30 mins.
10. Your bread is ready when it sounds hollow when you tap the bottom.
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