Here is how my basic loaf turned out:
|Basic white loaf|
|Loaf in tin pre bake|
500g strong white bread flour, plus extra for kneading
8 sea salt
8 g caster sugar
7g easy blend/ fast action yeast
100ml full fat milk
25g unsalted butter
1 egg yolk
You will need a 900g loaf tin, lightly greased.
Tip all the dry ingredients into the bowl and make a well into the centre. Heat the milk and water together until lukewarm. Add the melted butter and stir to combine.
Combine with the dry ingredients and use a wooden spoon or spatula until the dough comes together. Continue to knead for 10 minutes until you have a smooth elastic dough. Shape the dough into a ball and place in a large lightly oiled bowl, cover with cling film and leave in a warm place for about an hour or until doubled in size.
Tip out onto a lightly floured work surface and knead for 1 minute to knock back the dough. Mould into a sausage shape and pop into a loaf tin, cover with oiled cling film and leave to prove for about 40-60 minutes until the dough has doubled in size and feels springy.
Preheat the oven to 200C/400F/Gas mark 6
Gently brush the top of the loaf with the beaten egg yolk and bake just below the middle of the preheated oven for 30 minutes until golden brown and the underside of the loaf sounds hollow when tapped.
Cool the loaf in the tin for about 10 minute and turn out onto a wire rack and leave until cold before slicing.