I saw a great recipe from FiveEuroFood on youtube, for a white loaf that was quick to make and very easy too as it didn’t involve any kneading. I thought I would make this as I have one viewer, Henrietta, who says she cannot make bread, it always fails. I thought that maybe this recipe would work for her to try too.
A very simple recipe, with few ingredients, and make with plain flour too. What could be easier.
Simply activate the yeast and add it with water, sugar and salt, to the flour. Then stir it around and leave it to rest until it doubles in size, which takes about an hour. Then it just has to be tipped onto a floured surface, roughly shaped and put into a loaf tin. After leaving for another 30 minutes, until the dough rises just over the top of the loaf tin it is ready to bake and that only takes 30 minutes. So within two hours hot bread is out of the oven.
It worked very well for me and I really enjoyed the airy texture of the bread which tasted good too.
The same recipe would work with just half the yeast too, I think, but it would take longer in the proof stages to rise to the double size and then above the height of the tin. But it would still work fine.
Bread flour can be used too, so if you don’t have plain you could try that instead.
I think this is so easy that everyone could easily make it.
- 400g (2 2/3 cups – based on 150g per 250ml cup) plain flour
- 300 ml (1 1/4 cups) lukewarm water
- 8g(2 tsp) active dried yeast
- 3 tsp sugar
- 1 tsp salt
- Pour about 1/4 cup of the warm water onto the yeast and leave it to activate for about 10-15 minutes, until it has gone nice and frothy.
- Place the flour into a large bowl and add the sugar and salt, then stir around.
- Make a well in the centre and add the yeast mixture and the rest of the water.
- Stir around until all the flour is incorporated into the wet ingredients to form a shaggy dough.
- Cover the bowl with a towel and leave in a warm place for about an hour, until it has at least doubled in size.
- Grease and flour a 2lb loaf tin, tipping out excess flour.
- Tip the dough out onto a well floured work surface.
- Put more flour on the top of the dough and press down a little, then fold the dough over on itself a few time and shape into a log that will fit into the loaf tin.
- Drop it into the tin and press it down to cover the surface of the base.
- Use a sharp knife to score a pattern into the top, if you wish, then sprinkle more flour over the top.
- Cover with a light cover, or put into a large plastic bag, or even cover with large upturned bowl and leave for about 30 minutes until the dough is risen just above the top of the loaf tin.
- Preheat the oven to 230C/210C Fan/450F.
- When the dough has risen as mentioned above place it in the oven and bake for 25 to 30 minutes, until the base sounds hollow when tapped. (mine reached an internal temp of 99C/210F in 30 minutes.
- Remove from the oven and turn out onto a wire rack to cool completely.