White (or Wholemeal) Tin Bread
Ingredients
- 500 gstrong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 50 g butter softened
- 290 ml water
Instructions
- Put the flour, salt, yeast and butter into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up.
- Tip out onto a lightly floured surface and knead for 5 minutes until you have a pliable, soft dough.
- Put the dough back in the bowl and leave for 1 hour.
- Oil the loaf tin or tins.
- Shape the dough to fit the tin(s), and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Just before you bake the loaf, dust the top with flour and, using a knife, make slashes across the top.
- Bake for 30–35 minutes, then turn out of the tin(s) onto a wire rack to cool.
Notes / Tips / Wine Advice:
Variation:
For Wholemeal Tin Bread use 400 g/14 oz wholemeal flour and 100 g/31⁄2 oz white flour instead of the 500 g/1 lb 2 oz white flour, and use 320 ml/11 fl oz of water. Proceed as above.
For Wholemeal Tin Bread use 400 g/14 oz wholemeal flour and 100 g/31⁄2 oz white flour instead of the 500 g/1 lb 2 oz white flour, and use 320 ml/11 fl oz of water. Proceed as above.
