Crusty White Bread by Allinson's

Method

1. Mix together the flour, salt and sugar in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.

2. Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface.  Knead for about 10 minutes until you have a smooth and elastic dough.  This could also be done using a dough hook of your free-standing mixer.

   Top Tip: Proving Time

   Proving Time

   To speed the proving process use 11g Allinson’s Easy Bake Yeast and you prove for abut 30 minutes until the dough doubles in size.

3. Lightly grease a clean mixing bowl. Cover the bowl with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

4. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and place into a lightly oiled 900g (23 x 13cm) loaf tin.

5. Cover the dough again with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

6. Preheat your oven to 200°C, fan 180°C, gas mark 6.

7. Slit the dough with a sharp knife and sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

8. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.