I realised last week that in my occasional bread baking pursuits this year, I have neglected to make simple white bread. Being given some rather wonderful pear and speculoos jam by Anna provided the perfect impetus to give it a go. Humorous aside: autocorrect suggestion for speculoos is ‘speculums’, which I’m not sure is even the correct plural for speculum. And certainly not as nice in a jam. Turns out I don’t know the difference between a 1lb loaf tin and a 2lb loaf tin, hence the rather thin bread. What would Mary Berry say? IMG_1442.JPG   Ingredients

  • 500g strong white bread flour
  • 10g (about two scant teaspoons) salt
  • 1 15g sachet instant yeast
  • 50g butter, soft
  • 290ml water

Makes 1 2lb loaf, apparently. Makes one loaf that fits in a 21x11x6cm loaf tin. Or two very thin loaves.

Method Put the flour, yeast, salt and butter into a mixing bowl. Slowly add the water, mixing with your hands as you go, until all the flour is absorbed into the dough. Transfer to a floured work surface and knead for about 5 mins, until the dough is soft and pliable. Return the dough to the bowl, cover with cling film or a damp tea towel and leave to prove for an hour.

IMG_1434.JPG At this point I froze half of my dough, which I think is when my problems began. So don’t do that. Instead, oil your loaf tin, shape the dough so it fits the tin and leave to prove, covered, for a further hour.

IMG_1436.JPG

IMG_1437.JPG Yes, I should have realised sooner that something odd was going on. Preheat oven to 225C. If desired, slash top of loaf and sprinkle with flour just before baking. I didn’t see the point of doing these things, so didn’t. Maybe with my next really small loaf. Anyway, bake loaf in preheated oven for 35-40mins (20 if it’s minuscule). I tap the bottom of the loaf and see if it sounds hollow to check it’s baked. Turn out to cool on a wire rack.

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