Bread

This is my basic, no frills, sandwich bread recipe. I prefer white bread, probably because it doesn't wrestle with the filling flavour-wise, but i also know i should really eat more whole grains. This recipe combines both.

What you need:

2 x 1lb loaf tins - lightly oiled and dusted inside with a little plain flour. Shake out any excess.

Ingredients (2 loaves):

1.5 lb strong white flour
8 oz granary flour
1 oz fresh yeast (or 2 sachets of dried)
2 tspn of castor sugar
2 oz of melted butter
2 tspn of salt
1 pint of blood-warm water

1. Crumble the yeast into the flour and rub it in, like you would with pastry.

2. Transfer all ingredients to a food mixer fitted with a dough hook and mix on slow until you get a smooth elastic dough.

3. Place in a large, lightly oiled bowl, cover with cling wrap and stand until doubled in size OR chill overnight.

4. Turn the dough out onto a floured board cut it in half and flatten slightly. Working right around the outside of the dough, grab a little of the edge at a time and pull it over towards the middle and press it down. You needn't be too gentle, what you are doing is pulling the dough into a tight ball to improve the rise and give a nice crust. Roll it backwards and forwards a couple of times to make it oval then drop into the tins, smooth side up. Cover with lightly oiled cling film and place in a warm place until doubled in size.

6. While the bread proves preheat your oven to 200°c. Using a sharp knife, gently but quickly make a shallow slash on the surface of the bread from side to side through the center then brush the tops lightly with cold water. Transfer to the oven and cook for 30 minutes then reduce the temperature to 170°c and cook for a further 15 minutes. Turn out and cool.