Idiot Proof White Bread
A community recipe by EvieNot tested or verified by Nigella.com
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Mix flour and salt in a large bowl. Rub in fresh yeast/stir in easy blend. Add oil and 300ml of tap water and mix to combine. Knead on lightly floured surface for 6 min. Put back in bowl and set aside for about 1 hour. Knock back the dough by punching the air out of it. Shape into ball and put on a large, lined baking tray. Set aside to rise for 1 hour. Preheat oven 220°C/Fan 200°c/Gas7. Dust top of loaf with a little flour and cut a deep cross on top. Bake for 30-35 mins, until cooked and golden brown. Should sound hollow when tapped on bottom.
Mix flour and salt in a large bowl. Rub in fresh yeast/stir in easy blend. Add oil and 300ml of tap water and mix to combine. Knead on lightly floured surface for 6 min. Put back in bowl and set aside for about 1 hour. Knock back the dough by punching the air out of it. Shape into ball and put on a large, lined baking tray. Set aside to rise for 1 hour. Preheat oven 220°C/Fan 200°c/Gas7. Dust top of loaf with a little flour and cut a deep cross on top. Bake for 30-35 mins, until cooked and golden brown. Should sound hollow when tapped on bottom.
Introduction
Does what it says on the title!! Original recipe from Paul Hollywood.
Does what it says on the title!! Original recipe from Paul Hollywood.
Ingredients
Serves: 4
Metric
Cups
- 500 grams strong white bread flour
- 10 grams salt
- 25 grams fresh yeast
- 50 millilitres olive oil
- 18 ounces strong white bread flour
- ounce salt
- 1 ounce fresh yeast
- 1¾ fluid ounces olive oil
Method
Idiot Proof White Bread is a community recipe submitted by Evie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Patricia66 on 10th January 2015
Show more commentsWonderful recipe. Far too salty for my liking. Will try with half salt next time. Additionally for those interested I used 7g of easy bake yeast instead. Worked just as well.