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Recipe by Barney Desmazery

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1. Video tutorial: Kneading dough

1. Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
2. Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Per serving

111 kcalories, protein 4g, carbohydrate 24g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.31 g

Latest comments and suggestions

• jane

  27 September 2008

  jane rated and commented on this recipe

  

  I have been so pleased with this basic recipe that I have gone out & bought a bread machine so that I can make it on a regular basis. I have also made pizza from the basic dough and it came out really well.

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• sheila w

  15 October 2008

  sheila w commented on this recipe

  I made this bread today using only 1tsp quick yeast as well as adding 1tsp sugar (as far as I know yeast needs sugar) and only using 275ml water. Also, at the point the oven was turned down, I put a piece of tin foil over the top so that the crust didn't overbake. Perfect! I slice the bread before freezing, so that I can then take out only what I need.

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• pj1515

  08 February 2009

  pj1515 commented on this recipe

  could someone tell me how long it takes to 'leave to rise until doubled'??are we talking mins/hours/days??i've only made soda bread before so bit nervous about using yeast and all the leaving of things to rise!

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• jojo01

  10 February 2009

  jojo01 rated and commented on this recipe

  

  Fabulous. First time I've made bread since I was at school (many moons ago) and it turned out great (although slightly lopsided!). I'll certainly be making this again, perhaps as rolls.

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• Alessandra

  20 April 2009

  Alessandra commented on this recipe

  I'm going to make this very soon..maybe this evening! @pj1515: it depends on the room temperature (higher is the temperature, faster it rises), usually needs about 1 hour and half, but if you want to speed up a little bit the process you can leave the dough in a warm place like the oven (preheated at very very low temperature and then turned off).

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• Baltar

  09 September 2009

  Baltar commented on this recipe

  pj1515 -- it takes approximately 1.5 hrs for the dough to rise (but you can check it beforehand and if it's doubled in size then that's fine).

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Ingredients

• 500g strong white flour , plus extra for dusting
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml lukewarm water
• a little sunflower oil , for greasing

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Difficulty and servings

16 slices

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 45 mins

, plus rising and proving

Vegetarian, Vegan, Egg-free, Low-fat, Dairy-free, Nut-free

Can be frozen for one month

Ingredients

• 500g strong white flour , plus extra for dusting
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml lukewarm water
• a little sunflower oil , for greasing

Per serving

111 kcalories, protein 4g, carbohydrate 24g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.31 g

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