Sue loves baking and in particular, she loves making bread. She has produced all sorts of flavoured loaves and used lots of different flour, however my favourite is a good crusty white loaf so I’ve persuaded her to share the recipe here.
500 grms good quality strong white flour
1 sachet Hovis fast action yeast
2 Tablespoons salt
1 Tablespoon Coffee whitener(optional)
3 Tablespoons olive oil
300ml tepid water
Mix all of the dry ingredients together before adding the water and the oil then mix it altogether using a knife.
Flour the worktop and put the dough on it then knead for ten minutes.
Place the dough into a bowl that has been lightly coated with olive oil.
Cover the bowl with clingfilm and leave to rise in a warm place until the dough has doubled in size. This should take around an hour.
Remove the dough from the bowl and knead for a few seconds to knock the air back out.
Form the dough into a ball and place on a well floured baking tray.
Cover with a clean damp tea towel and leave to rise until the dough has doubled in size again.
Pre-heat the oven to gas mark 7 (200 C)
Using a sharp knife, make a couple of light cuts across the top of the loaf.
Bake in the oven for approximately 35 minutes until the crust is brown.
Remove the loaf from the oven, turn it over and tap it underneath and it should have a hollow sound. If it doesn’t have a hollow sound, return the loaf to the oven and bake for another five minutes.
Once the loaf is baked, Sue usually turns the loaf upside down and returns it to the oven for another five minutes to give the loaf a good crust on the bottom as well.