Large White Loaf of Bread
Ingredients
500 g strong bread flour
2 tbsp Caraway seeds (optional)
10 gr salt
290 g water at about 40C
60 g full fat milk
1.5 tbsp sugar
7 g packet of dry yeast
20 g oil, I use olive oil
Method
Add flour and salt in a mixing bowl.
In a small jug mix water, sugar and yeast.
Let it stand for 10 minutes to see if the east is alive, froth will form on top.
If no froth formed ... yeast is dead, find new yeast, otherwise ...
Add milk and oil.
Using dough hook start the mixer on number 2.
Slowly add the liquid into flour until incorporated. Knead for 5 minutes, or 10 minutes by hand.
Form a ball and prove for 1 hour or until doubled in size.
Knock the dough down, re-shape into a smaller ball or sausage and prove in a tin for further 1 hour until it's size is back up to what it was after first prove.
Heat conventional oven to 230C (210C fan).
Put tin in the middle of the oven, reduce temperature to 210C (190C fan) and bake for 25 minutes.
Take tin out of the oven. Take bread out of a tin.
Put bread back into oven on a rack and bake for further 5 minutes.
Remove from tin and allow to cool for at least 1 hour.
