Allendale Co‑operative Society Ltd

Easy White Bread

This really is what it says it is, as Assistant Manager of Allendale Co-op one of my pleasures is to do a bit of cooking and baking, and this is one of the recipes that I tried and was a great success - if I can do it anyone can do it!

Takes 20mins plus 30mins cooking time and 2 hours rising & proving.

Step 1 - Mix and knead the dough

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, and then add the oil and water and mix well. If the dough seems a little stiff, add 1-2 tbsp more water and mix well. Tip the dough onto a lightly floured surface and knead for 8-10 minutes. Once the dough is satin-smooth, place it in a lightly oiled bowl. Cover with a clean tea towel and leave to rise for 1 hour, until doubled in size. Alternatively, leave in the fridge overnight to rise more slowly.

Step 2 - Knock back

Bash the dough flat with your knuckles, then fold it up like a parcel. Repeat this process until the dough becomes really difficult to fold. Line a baking tray, gently mould the dough into a ball. Place it on the tray to rise for another hour, again until doubled in size. (This second rising time is also known as 'proving')

Step 3 - Baking

Heat the oven to 220°C / Gas 7, or 200°C for a fan oven. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a very sharp knife. Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped underneath. Leave to cool on a wire tray.