A freshly baked batch of bread on a rustic wooden table, featuring several golden-brown rolls baked together in a pull-apart style. The crust is crisp and slightly glossy, while the interior is soft and fluffy. A few rolls are separated to reveal the airy crumb inside, with scattered flour, a bread knife, and a wooden cutting board adding to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Batch Bread

Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 20 gyeast
  • 60 g/butter softened
  • 75 gcaster sugar
  • 300 mlpint water

Instructions

  • Put all the ingredients into a large bowl and mix together.
  • When all the flour has been picked up by the water, tip the dough out onto a lightly floured surface and knead for 5 minutes. If you find the dough sticks a lot to the table, then dust lightly again with flour, but do not over- flour as this will tighten the dough. Put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray. Tip the dough out onto your floured surface and shape into a ball, then gently flatten it out with your hand until it is about 20.5 cm/ 8 inches in diameter. Dust the top with flour, place on the baking tray and leave to rise for 1–2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6. Bake the loaf for 15–20 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
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