Ingredients

  • 12g Allinson dried active yeast
  • 1 teaspoon Silver Spoon white granulated sugarĀ 
  • 500g Allinson strong white bread flour
  • 1 teaspoon salt
  • 15g unsalted butter, softened (or 1 tablespoon of oil)
  • 300ml warm water

Method

  1. 1

    Place 150ml warm water (1 part boiling water and 2 parts cold water) in a 600ml measuring jug. Sprinkle over the yeast and granulated sugar, whisk well and leave in a warm place until the yeast froths up.

  2. 2

    Mix the flour and salt in a large bowl. Rub in the butter (or stir in the oil). Stir in the yeast and a further 150ml of hand hot water. Mix together until a soft dough starts to form.

  3. 3

    Turn the dough onto a lightly floured surface. Knead until smooth and elastic for up to 10 minutes.

  4. 4

    Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size. Ideally in a warm kitchen or airing cupboard, or near a warm oven.

  5. 5

    Preheat your oven to 230°C, fan 210°C, gas mark 8). Lightly oil a 900g (2lb) bread tin.

  6. 6

    Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes.

  7. 7

    Shape the dough into a loaf shape and place in the tin. Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.

  8. 8

    Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the preheated oven and bake for 15 minutes, then reduce the oven temperature to 200°C, fan 180°C, gas mark 6 and cook for a further 15-20 minutes. The bread should be risen and golden brown and sound hollow when tapped underneath.

  9. 9

    Turn out the bread and cool on a wire rack.

  10. 10

    Cook's tip: For rolls, bake for just 15-20 minutes at 230°C, fan 210°C, gas mark 8).

  11. 11

    *All information included in this recipe has been provided by Allinson.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 2.4g 3%
  • Saturates 1.1g 6%
  • Sugars 1.7g 2%
  • Salt 0.75g 13%

% of the Reference Intakes

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