Soft White Bread

Makes: 2 loaves approximately 8 thick slices per loaf
Prep time: 20 mins (not including rising time)
Cooking time: 20 Mins
Storage: Best eaten on the same day but can be stored up to 5 days in an airtight container.
Freeze: I usually cut this into slices and put it in a freezer bag so I can take out what I want and let it thaw or put it straight into the toaster.



Line a baking tray or loaf tin with baking parchment

Measure out the flour, sugar, salt and yeast into a bowl (make sure the yeast and salt don’t touch as the salt retards the yeast and this stops the dough from rising)

Add the oil and water to the flour mix and stir with your hands until it makes a soft dough

Turn the dough out onto a floured surface and knead for 10 minutes

Cut or rip the dough evenly into two pieces. Then stretch each piece of dough into a circle this should be roughly the size of your outstretched hand and then fold the left side of the dough to about 2/3 of the way into the middle and then the right side of the dough to reach 2/3 of the way into the middle overlapping the fold you just made.

Put the loaves on the prepared tray and cover with a tea towel. Leave in a warm place for a few hours or until slightly risen.

When the loaves look puffy enough, heat the oven to 180C/350F/Gas mark 4

Dust with flour (optional) and place in the oven for 15 – 20 minutes until they are all golden and puffy.

Leave to cool for 10 minutes or as long as you can wait