Freshly baked bread of any sort is hard to beat, such a mouth watering aroma, but this loaf really is a great all rounder. Perfect for toast, a good crust and soft crumb that cries out for clotted cream and jam and it makes a great sandwich.
What you’ll need
Serves: 8 or more
600g strong bread flour, T55
340g soft pastry flour
80g melted butter
40g free range egg yolk
22g Maldon sea salt, fine ground
Let’s get cooking
Sift the flour and salt into the mixer bowl. Combine the yeast, dextrose and 100g of water. Leave for 10 min until the mix starts to bubble. Whisk the egg yolk into the remaining water and add to the flour. Start mixing on a slow speed, add the melted butter and the yeast mix.
Mix on a low speed for 15 min, scrape down off the dough hook and mix at a slightly higher speed for a further 5 min. On a KitchenAid mixer, speed 2 and then 4 is about right.
Cover the bowl with cling film and a tea towel and leave to double in size. The time will vary according to room temperature. At 20°C it will be around 1 hour. Divide the dough into two and shape into loaves for two 1lb loaf tins. Cover with oiled cling film and a tea towel. Again allow to double in size.
Preheat the oven to 175°C and dust the tops of the loaves with flour. Bake for 10 mins with a dish of water in the oven to create steam. Reduce the temperature to 160°C and cook for a further 15 to 20 mins. Tip the loaves out of the tins and tap the bottom: it should sound hollow. If not, return to the oven for a further 5 mins. Once cooked, remove from the tins and place on a cooling wire. Resist the temptation to cut the loaves for 20 min if you can!
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