Crusty White Bread

Sometimes, nothing beats a slice of freshly baked crusty bread with a generous layer of butter and jam.  This bread is great with soup or for sandwiches and is best eaten the same day its made.

Makes one large loaf.

 400g strong white bread flour

200ml warm water

20g butter, melted

10g active dry yeast

½ tsp salt

½ tsp sugar


Step 1: In a bowl, dissolve the yeast and sugar in the warm water and allow to stand for about ten minutes.

Step 2: Combine the yeast with the milk, butter, half of the flour and the salt and mix until smooth.  Add the rest of the flour and mix it all until you have consistent dough.

Step 3: Turn it out onto a floury surface and knead until it is soft and smooth, which takes about ten minutes.  Place the dough in a lightly greased bowl, covered with a tea towel and leave to rise to double its size in a warm place for around an hour.

Step 4: While the dough is rising, preheat the oven to 200 degrees (gas 6).

Step 5: Place the dough into a lightly greased baking tin and put your loaf into the oven for around thirty minutes, or until golden brown.

Leave a comment

Comments will be approved before showing up.