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Quick White Bread

Makes 1 loaf

This loaf skips the second knead and prove that would normally take place after the loafs' first prove when it should double in size. By omitting this step, you will save up to an hour in time, while still producing a delicious white loaf.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Organic


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  1. Oil a 1kg/2lb bread tin.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, 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 or pick it up and throw it back into the bowl 100 times. Avoid adding flour if possible.
  6. Shape the dough and put it to the prepared tin.
  7. Invert a large mixing bowl over the tin and leave in a warm place to rise for 45 minutes and pre-heat the oven.
  8. Remove the inverted bowl and bake for 50 – 55 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  9. Leave to cool on a wire rack.


1kg/2lb bread tin and mixing bowls


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

50–55 minutes

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