The following is the recipe I use on a weekly basis to make the loaf of bread for the week. Sometimes I substitute one or two cups of the flour with wholemeal flour. It usually comes out nice and soft, and always yummy.
|Ingredients3⅓ cups flour|
2 tsp yeast
2 tsp bread improver (a soy flour blend)
2 tbps olive oil
1½ cups water
|Mix the dry ingredients together in the bowl.|
|Make a well and pour in the oil and water.|
|Mix with fingertips until combined.|
|Take combined dough out and start kneading on a bench|
(it will be sticky to start off with but should get less sticky as it
combines properly - if it does not just add some more flour).
|If your hands look like this then it's probably too sticky|
(unless you're making a sticky dough like foccacia or brioche).
|Keep kneading until the dough is nice and stretchy.|
|Pour some oil into the mixing bowl.|
|Form the dough into a ball|
(grab the underneath and pull it over the top while turning).
|Use the ball to spread the oil around the bowl and|
then flip it over into the bowl so the oily side is up.
Leave to rest in a warm place until it doubles in size
(about an hour).
|Poof! Now punch it gently to knock the air out of it.|
|Grab two sides to make a log and...|
|... place in the tin, squishing it down flat.|
Leave to rise in the tin (about 45 minutes).
Preheat your oven to 200ºC about 30 minutes in.
|Don't let it rise above the top of the tin unless you|
want a very tall loaf.
If it does rise too far just slash it across the top diagonally
(very quickly with a very sharp knife).
|Bake for 50 minutes at 200ºC until good and brown.|
The bottom of the loaf should sound hollow (and not too dull) when tapped.
(the light makes it look lighter than it was, especially the next shot)
|The finished loaf!|
Cool on a wire rack.
I store my loaves at room temperature in a plastic container.