Classic White Loaf

Ingredients

• 700g/1 1/2lb strong white flour
• 1tbsp salt
• 25g/1 oz butter, cubed
• 1tsp caster sugar
• 2tsp easy-blend dried yeast
• 150ml/1/4pint milk
• 300ml/1/2pint warm water
• 1tbsp plain flour, to dredge

Light Wholemeal Variation

• 450g/1lb strong wholemeal flour
• 225g/80z strong white flour
• beaten egg, to glaze
• 1tbsp kibbled wheat, to finish

Instructions

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Oil and line the base of a 900g/2lb loaf tin with greaseproof paper. Sift the flour and salt into a large bowl. Rub in the butter, then stir in the sugar and yeast. Make a well in the centre.
2. Add the milk and the warm water to the dry ingredients. Mix to a soft dough, adding a little more water if needed. Turn out the dough and knead on a lightly floured surface for 10 minutes, or until smooth and elastic.
3. Place the dough in an oiled bowl, cover with cling film or a clean tea towel and leave in a warm place to rise for 1 hour, or until doubled in size. Knead again for a minute or two to knock out the air.
4. Shape the dough into an oblong and place in the prepared tin. Cover with oiled cling film and leave to rise for a further 30 minutes or until the dough reaches the top of the tin. Dredge the top of the loaf with flour or brush with the egg glaze and scatter with kibbled wheat if making the wholemeal version. bake the loaf on the middle shelf of the preheated oven for 15 minutes.
5. Turn down the oven to 200C/400F/Gas Mark 6. Bake the loaf for a further 20-25 minutes, or until well risen and hollow sounding when tapped underneath. Turn out, cool on a wire rack and serve.