500g Strong White Bread Flour
1 teaspoon Salt
200ml Warm Water
120ml Milk
1 tablespoon Melted Butter
1 teaspoon Sugar
1 sachet (7g) Fast Action Yeast
or 3 teaspoons of Dried Yeast from a tin
- Put the flour and the salt into a large bowl and mix together lightly.
- In a measuring jug measure the water then the milk, add the sugar, butter and yeast and stir with a fork to dissolve the sugar. At this point if you are using the dried yeast from a tin you need to leave this for 5-10 minutes until frothy.
- Pour the liquid into the flour and mix with a fork until it starts to come together into a dough. Scrape the dough off the fork then, using your hand, knead the dough around the bowl to collect up any spare flour.
- Lightly flour your work surface and tip the dough onto it. Knead the dough by stretching it out then folding it back again repeatedly. It will feel a bit lumpy and sticky at first but will become smooth and springy after about 10 minutes kneading.
- When the dough has been well kneaded put it back into the bowl which has been dusted with flour. Cover with cling film or a tea towel and leave it to rise for 1-2 hours until doubled in size.
- When it is well risen tip the dough back onto the work surface and knead it around to knock out the air. Shape it into a smooth oval and put it into an oiled loaf tin, set aside for another hour to double in size again.
- Preheat the oven to 210C (fan). If you want to you can make diagonal slashes across the top of the risen dough with a serrated knife, or you can just sprinkle with some flour for a bakery look.
- Bake in the preheated oven for 25 minutes or until golden brown and hollow sounding when tapped underneath.
- Leave in the tin for 5 minutes to cool slightly then carefully transfer the loaf to a rack to cool completely. The crust will soften as it cools and the loaf will be easiest to slice when completely cold.
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