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ORGANIC WHITE BREAD
Organic Strong White flour
A good-flavoured white loaf with a fine soft crumb; this bread slices well for sandwiches and toast. It keeps fresh for up to 5 days if stored well-wrapped or in a proper bread bin in a cool, dry spot. This loaf also freezes well.
Makes 5 medium loaves OR 2 large plus 1 medium OR 30 rolls
- 1 x 1.5kg bag Marriage’s Organic Strong White Flour
- 15g sea salt
- 30g organic unsalted butter, diced
- 2 x 7g sachets dried easy-blend yeast OR 30g fresh yeast (from the bakery counter of larger supermarkets with an in-store bakery)
- About 950ml tepid water
- 5 x 450g/1lb loaf tins (about 19 x 13 x 7cm) OR 2 x 900g/2lb loaf tins (about 25 x 13 x 7cm) plus 1 x 450g/1lb tin OR several baking trays for rolls, greased
Combine the flour and salt in a very large mixing bowl. Add the diced butter and rub in using the tips of your fingers until the mixture looks like fine crumbs. If using dried easy-blend yeast mix it in very thoroughly. If using fresh yeast, crumble it into a small bowl and mix with a quarter of the water, then add to the remaining water.
Make a well in the flour mixture (or flour and dried yeast mixture). Add the water (or fresh yeast water mixture) to the bowl and gradually work the flour into the liquid to make a soft but not sticky dough. If there are dry crumbs in the bottom of the bowl or the dough feels dry and stiff to work add a little extra water.
Turn out the dough onto a lightly floured work surface and knead very thoroughly for 5 minutes or until silky smooth and very pliable. You can also knead the dough in two batches in a free-standing electric mixer fitted with a dough hook. Use low speed for 4 minutes.
Return the dough to the mixing bowl and slip it into a large plastic bag or cover with a damp tea towel or plastic film. Leave in a warm spot until doubled in size – about 1 hour (it will take 2-3 hours in a cool room or overnight in the fridge).
Punch down the risen dough to deflate then turn out on to floured work surface. Divide into 5 equal portions – use one for each 450g tin or two portions for each 900g tin. One portion will make 6 rolls. Gently knead the portions for a minute then shape to fit the tins. For rolls, cut one portion into 6 equal pieces then roll or shape into balls and arrange slightly apart on the baking tray. Cover the dough-filled tins or trays as before and leave to rise in a warm place until doubled in size – about 1 hour, a bit less for rolls. Towards the end of the rising time heat the oven to 220°C/430°F/Gas 8.
Bake large loaves for about 35 minutes, medium ones for 25 minutes, rolls for 15 minutes, or until golden brown and the turned-out loaves sound hollow when tapped underneath. Turn out and cool on a wire rack.
