16 November 2011

Basic White Loaf



I was surprised and delighted when a copy of Paul Hollywood's 100 Great Breads landed on my doorstep unexpectedly.

I am rather keen on breadmaking since I went on a bread making course with Chele (Chocolate Teapot) back in August.

We had a rare day and we were so inspired by our teacher Colin. Saying that, I don't make a lot of bread, because we don't eat bread every day, but I do like to be able to. Especially if I have an uncomplicated day off.

I had such a day today. Graham was at work and Cooper was with his childminder, so I got stuck into my housework (after a long read of my book) and then made a loaf of bread and a pot of soup before heading out to collect the wee boy.

I didn't need to think twice about which cookbook to peruse. 100 Great Breads is a real bread making bible, with such a great variety of breads. From basic breads, through French and Italian breads, on to traditional bread, then herb and seed breads right through to fruit and nut breads and finishing with sweet treats such as Croissant Pudding, Wimbledon Muffins and Normandy Apple Tart. It is a beautiful book filled with the tales of breads, some great tips and the most mouth-watering photos.

I decided to start at the beginning and make a simple white loaf, something I haven't tried up to now. The perfect partner to our homemade soup.

It cut beautifully. The crust was crisp, slightly chewy and delicious. It was gone in a flash, so I think that says it all really. It maybe could have done with a few more minutes, but all in all I was very happy with it and Graham and Cooper really enjoyed it.




print recipe
Basic White Loaf
An easy, basic white loaf with the tastiest crust. Prepare to make two as one doesn't last long at all.

This loaf comes from 100 Great Breads by Paul Hollywood.
Ingredients
  • 500g/1 lb 2 oz strong white flour, plus extra for dusting
  • 1 tbsp salt
  • 60ml/2 fl oz olive oil
  • 20g/¾ oz fresh yeast or 15g of instant or dried yeast
  • 250ml/9 fl oz water
Instructions
1. Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt (if you are using dried or instant yeast, leave it to froth for about 15 minutes in a little warm water before adding it). 2. Knead well with your hands and knuckles, then leave to rise for an hour, I kneaded my dough until it was silky and very elastic. Paul doesn't cover his dough, but I like to cover mine lightly with some oiled clingfilm and then a tea towel.3. Oil a 450g/1 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape . Put back in the tin and leave to rise for 30 minutes to 1 hour. I covered my dough once more.4. Preheat the oven to 230c/210c fan/450f/gas mark 8. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.5. Take out of the oven and turn the loaf out onto a wire rack to cool.
Details
Total time: Yield: 1 loaf
Notes: There was a printing error in the book which has been flagged up. The quantity of salt should be 7.5 to 10g of salt and not 1 tbsp. However I was happy with the flavour of the bread. I think a white loaf needs a bit of flavour.





I am submitting this loaf to this month's Bookmarked Recipes. It runs until Saturday 26 November, so why not add a recipe yourself. Just add it to the linky at the end of this post

I am also submitting my loaf to Bake Fest. Bake Fest is a new event hosted over at Zesty Palette. As the name suggests it is an event which is all about baking. It runs until the end of the month and there is also a linky at the end of the post for this event.

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

16 comments:

  1. Looks great! You can't beat homemade bread and soup in winter :) I've never made my own bread but am tempted by all the lovely bloggers out there including you.

    ReplyDelete
  2. I love this loaf Jacqueline, look absolutely nice! I love bread and soup every time!! gloria

    ReplyDelete
  3. Thanks Baking Addict. I do hope you give it a go. It is very therapeutic :)

    ReplyDelete
  4. I really like days like that! So nice and comforting, especially when making a lovely loaf of bread like yours. Sounds a great cookbook.

    ReplyDelete
  5. sounds like a great bread - quite similar to the olive oil loaf I love making - love your little flourish with the flour on top - looks very professional

    ReplyDelete
  6. It is a great cookbook Emma, lots of variety in it :)

    Thanks Johanna, although I think it will be better with practice.

    ReplyDelete
  7. I LOVE baking bread and your loaf is a wee stunner Jac! I cannot wait to get home now, and get back to my kitchen and bake bread!
    Karen

    ReplyDelete
  8. Oh Jac, I long for a day off for baking bread... this post makes me so want to just throw in the towel, stay at home and bake bread... and a simple white loaf really is bread heaven... so satisfying. Thanks for the recipe, I will give it a go. x

    ReplyDelete
  9. Thanks Karen. You have certainly been on your travels, but it is good to get home.

    It is rare I get a day like that Dom, so I had to make the most of it :)

    ReplyDelete
  10. I think bread baking is one of the most satisfying experiences one can have in the kitchen. This loaf looks great, perfect for toast and sandwiches!

    ReplyDelete
  11. It is very satisfying jb, I really must bake bread more often. There is nothing like the pleasure of taking your own bread out of the oven :)

    ReplyDelete
  12. Great recipe ! I made it! It`s delicious!!! And it looks great , too!

    ReplyDelete
  13. I have always wanted a simple bread recipe .. bookmarking it right away. Thanks for linking to bake fest.

    Vardhini
    Checkout my 200th Post Giveaway
    Event: Bake Fest
    Event: Dish it Out - Soy and Tomatoes

    ReplyDelete
  14. Wow that loaf of bread looks so good!

    Maria
    x

    ReplyDelete
  15. Jacqui-Your white loaf bread looks divine, and oh, so perfect. I can imagine the delicious flavor!
    Love the recipe...bookmarking it:DDD

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x