Farmhouse White Recipe

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Farmhouse White Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Farmhouse White

Ingredients

3 lb unbleached white flour
1 sachet dried yeast
1 oz soft butter
1 tsp salt (heaped)
1/2 tsp sugar
1 1/2 pt warm water
1 tbsp sunflower oil

Preparation

Mix together the sugar and yeast, add a cupful of warm water and
leave for 10 minutes until frothy.

In a large bowl, rub the butter into the flour, then add the salt.
Add the yeast and the rest of the water and knead for 5 to 6 minutes.
Turn the dough into a bowl you've oiled with the sunflower oil and
cover with a clean, damp tea towel or cling film. Place in a warm
place for about an hour. Punch down the dough and knead it again for
1 and a half minutes. divide it in half and fill two 2.5 lb loaf
tins. Cover and but the dough back into a warm place to rise again,
until it is just showing over the tin tops. Heat the oven to gas Mark
7, 425F, 210C. cut a slit longways along the loaf to a depth of about
half an inch. Sprinkle with a little flour and bake for 45 to 55
minutes.

Servings: 1