Plain flours are big on flavour and bake into great tasting breads. The rise might be a little less impressive than with a bread flour, but the real wheat taste will be there.
Put the flour, yeast, sugar and salt into a bowl and mix together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough for 100 presses.
Cover with an upturned mixing bowl and leave in a warm place to double in size, about an hour.
Rub some oil around the inside of a 1kg/2lb bread tin or insert a baking liner.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Cover the tin with an upturned mixing bowl and leave in a warm place for 40 minutes.
Pre-heat the oven and bake for 40-45 minutes.
Remove from the oven and turn out onto a wire rack to cool.
Equipment
1kg/2lb bread tin and 2 x mixing bowls
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
40-45 minutes
Very good recipe, but I omitted the 2nd 100 presses, and it turned out fine. I used my mixer to knead and left the dough rise and then into a tin and left it uncovered for over an hour, I find this makes a great crunchy crust. Thank you for this easy recipe. At last I found one that works for me, my son loves it.
By Bunny
17 May 2021
Brilliant recipe...very easy to follow.....didn't last long...as in ...eaten very quickly ....... requested to make some every day
