White Bread Cottage Loaf

large baking tray and mixing bowls

500g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
300ml tepid water
1 tsp salt
1 tbsp oil
oil, for tray

220°C, Fan 200°C, 425°F, Gas 7

1. Put the flour, yeast and sugar into a large bowl and blend them together.
2. Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.
3. Stir in the oil.
4. Using your hands, gather everything together into a doughy mass.
5. Knead the dough in the bowl for 100 presses. Avoid adding flour if possible.
6. Cover the dough bowl with a larger upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
7. Rub some oil around the inside of a large baking tray.
8. Knead the dough for another 100 presses.
9. Cut the dough into two pieces, one piece about a third of the dough and the other piece about two thirds of dough.
10. Roll both pieces into dough balls.
11. Put the larger dough ball on the prepared baking tray and place the smaller one on top.
12. Press your thumb right down through the top dough ball.
13. Invert a large mixing bowl over the dough and leave it to rise in a warm place for 35-40 minutes.
14. Pre-heat the oven.
15. Remove the inverted bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
16. Transfer the loaf to a wire rack and leave to cool.