white bread

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 2 tsp salt
• 15 g yeast, fresh
• 300 ml water, lukewarm
• 60 ml milk, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

British, simple tin bread – quick and easy to make

Sift flour and salt into a bowl and make a well in the center. Dissolve the yeast in the water and pour it into the well. Gradually add enough flour from the edges to create a mushy consistency. Lightly dust this pre-dough with flour and let it rise in a warm place for about 20 minutes. As soon as it starts to bubble, combine it with the milk and the remaining flour to form a firm, elastic dough and knead for about 10 minutes. Cover the dough and let it rise in a warm place until it has doubled in size. Grease a 25cm loaf pan. Preheat the oven to 230°C ahead of time. Fold the dough back and shape it into a rectangle on a lightly floured surface the length of the baking pan. Then roll it up from both sides and place it seam-down in the baking pan. Cover and let it rise for another 30 minutes. Cut the bread lengthwise, lightly dust with flour, and let it rest for 10-15 minutes. Bake on the second rack from the bottom at 230°C for 15 minutes, then reduce the temperature to 200°C and bake for another 20-25 minutes. The bread should have a golden crust and sound hollow when tapped on the bottom.