Perfecting a loaf can be tricky, especially with lots of different recipes online, all saying to use different ingredients.
However, when it comes to a white bread loaf, it couldn’t be easier, with Paul’s recipe needing just six ingredients to make.
The recipe notes said: “Paul Hollywood’s easy white bread recipe shows you step by step how to make bread that’s crusty on the outside and soft on the inside.
“If you’re new to making bread, this one is a great recipe for beginners.”
While some bread recipes are made in a loaf tin, all bakers need for this loaf is a baking tray lined with baking paper.
Ingredients:
500g strong white bread flour
40g soft butter
7g fast-action dried yeast
One and a half teaspoons of salt
300ml tepid water
A little olive or sunflower oil
Method:
Put the flour into a large mixing bowl and add the butter before adding the yeast on one side of the bowl and the salt on the other.
This is extremely important otherwise the salt will “kill the yeast”. Then, stir all the ingredients with a spoon to combine.
Add half of the water and turn the mixture around with your fingers. Continue to add the water a little bit at a time until all of the flour has been picked up.
The recipe said: “You may not need to add all of the water, or you may need to add a little more, you want a dough that is well combined and soft, but not sticky or soggy.”
Mix with your fingers until a rough dough is formed and then use a little oil to grease a clean work surface before turning out the dough onto it.
Fold the far edge of the dough into the middle of the dough and then turn the dough by 45 degrees before repeating, doing this several times until it is all coated in oil.
Then knead the dough for around four to five minutes until it is smooth and stretchy, make sure to work quickly.
Clean and lightly oil a mixing bowl and place the dough back inside, covering it with a damp tea towel. Once the dough has doubled in size scrape it out onto a floured surface and knock it back by kneading it firmly.
Gently scrape and smooth the dough into a round loaf tape before placing it onto a lined baking tray and covering it again with a tea towel until doubled in size.
This will take about an hour but may be quicker in the summer and longer in the winter months.
Meanwhile, preheat the oven to 220C or 200C Fan. Sprinkle some flour on top of the loaf once risen and use a large, sharp knife to make shallow cuts across the top of the loaf to create a diamond pattern.
Put the loaf in the middle of the oven and place an empty baking tray at the bottom with a little bit of water inside it.
According to Paul, this will help to develop a “crisp and shiny” crust on the loaf. After 30 minutes, the loaf should be fully cooked so take it out and let it cool on a wire rack.
