UYL Classic White Bread Loaf
- 500g Strong White Flour
- 7g sachet yeast
- 1 tsp salt
- 1/2 pint warm water
- 4 tbsp virgin olive oil (or for non vegan version… 28g (1 tbsp) of butter, margarine or lard)
- 1 tsp sugar
- Put the sugar in a jug and pour on 1/4 pint boiling water, add 1/4 pint cold water to achieve 1/2 pint warm water. Add the yeast and stir. Leave to activate for 10 to 15 minutes.
- In a food processor or mixer, with a dough hook attachment, (or a large bowl if you don’t have one) add the flour, salt, olive oil and mix briefly. Gradually add the (now frothy) yeast mixture while mixing until you achieve a dough that holds together and does not stick to the side. Run the food processor/mixer for several minutes to mechanically knead the dough. (If mixing by hand, do this on a lightly floured surface and knead for 10 minutes.)
- Lightly grease a mixing bowl with some oil. Put the dough in, cover with a clean tea towel and leave in a warm place to rise until doubled in size. (If your kitchen is cold try using the airing cupboard). This may take 1 – 2 hours.
- Knock back the dough by gently kneading it a few times to get the air out. Mould into a smooth oval and place on a lightly oiled baking tray or a 2lb loaf tin.
- Cover the dough with a clean towel and leave to prove until doubled in size again. Preheat your oven to 200 degrees C / 180 degrees C fan / gas mark 6
- Bake for 30 – 35 minutes, until you can lift the bread and when you tap the base it sounds hollow. Cool on a wire rack.
- Instead of using the olive oil which will produce a tasty vegan loaf, you can use 1 tbsp of butter, margarine or lard.
- The sugar is primarily present to accelerate the yeast, but if you add 2 tsp it will give added flavour and thicker crust.
- If you have capacity problems with your food processor, try mixing dough in 2 smaller batches, then combine for proving.
- If you have a modern oven, you may be able to set the temperature to just under 50 degrees C to use for the second prove.
- The addition of salt is optional, merely to enhance the flavour. Use less or none if you like.
- You may choose to split the dough to bake 2 smaller loaves.
- If you bake one large round loaf you may need to extend the cooking time.