Basic White Bread

INGREDIENTS


Melted butter for greasing pan​

500g (3 1/3 cups plain white flour

2 tsp dried yeast (1 sachet)

1 tsp salt

375 mls warm water

METHOD

Put all dry ingredients in a large bowl and combine. Make sure water is only just lukewarm and then add to dry ingredients

Turn dough onto a lightly floured surface and knead for 10 mins until smooth and elastic. The dough should be only just dry enough to not stick to the kneading surface.

Shape the dough into a ball and put into a large greased bowl and cover with a damp tea towel and leave in a draft free warm place to rise until doubled inn size about 1 hour.

Preheat oven to 200C

Once the dough has doubled in size, turn out and knead again for 2-3 minutes or until smooth and elastic and the original size. Divide the dough into 2 equal pieces and place side by side in a baking tin that has been greased. Bake for 30 minutes or until it sounds hollow when tapped.

Leave to cool before slicing. The bread will last for 2-3 days wrapped in a tea towel