1 kg strong bread flour

625 ml tepid water

X3 7 g sachets of dried yeast, or 30g fresh yeast

2 tablespoons sugar

1 level tablespoon fine sea salt

flour, for dusting

 

Brush your loaf pan with the melted butter to lightly grease.

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     Place the plain flour, yeast and salt & sugar in a large bowl and mix well to combine.

 

     Make a well in the centre and add the water (make sure water is cool to touch as if too hot it wilStir until combined and then use your hands to bring the dough together in the bowl.

 

    Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic consistency

(use the heel of you hand to push away then fold over)When it springs back if poke it's good to go

 

     

 

 

 

 

 

 

Shape the dough into a ball. & place in a well oiled bowl this will help it not to dry out Cover with a teatowel & leave to rise somewhere warm like in the microwave with the door open so the light is on

     30 degree is a good temperature for rising your bread

 

      When it has doubled it size punch it down to realse all the gas made during rising.

 

       Put the dough on a lightly flored bench & need again around 3 min untill smooth & returned to its original size

 

        Preheat oven to 200°C.

 

        Divide the dough into 2 & roll out into a rough rectangle then like make an envelope fold one side down & one side up then roll from the small end to form a nice loaf shape.

 

        Brush the loaf with a little water .

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 30 minutes or until golden and cooked through.

 

If you knock on the top & the loaf sounds hollow its ready

 

Put it on a wire rack to cool

Freeze any you dn't need right away