If you have never baked your own bread, the thought can be quite
daunting, but these step-by-step instructions are easy to follow.
Although this recipe could be made by hand, we used the Dualit Hand Mixer to save time and
- 500g strong white flour & extra for dusting
- 25g butter, cubed
- 1 ¼ tsp salt
- 7g easy bake dried yeast
- 2 tsp caster sugar
- 300ml warm water
- 1kg loaf tin, lightly greased
- Pre-heat your oven to 220C/425F/Gas 7.
- In a large bowl mix together the dry ingredients.
- Using the Hand Mixer with dough blade attachments, slowly add
the water until the flour forms a craggy ball. You may not need to
add all of the water so only use what you need.
- Place the dough in a lightly oiled bowl and cover with cling
film. Leave to rise in a warm place for approximately 20-30
- Knead the dough 3-4 times to knock the air out, then remove and
transfer to a lightly flavoured surface to shape. Place in the tin,
cover with a clean cloth and leave to rise in a warm place for
another 1-2 hours or until doubled in size.
- Lightly dust the loaf with flour, using a small sieve and slash
a few times with a sharp serrated knife. Bake on the middle shelf
for 25-35 minutes or until the crust is dark brown and the base
sounds hollow when tapped with your finger. Cool on a wire