3 hrs 30 mins
Celine McGowan's Note:
I got this recipe from Delia Smith's 'How to cook: book one'. It makes a tasty, chewy, crusty bread. Like bread used to be!!! And it couldn't be easier - just sieve the dry ingredients & add water! Give yourself a big bowl so that when you sieve the flour it's exposed to as much air as possible. Enjoy!
My Private Note
Units: US | Metric
- 1Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
- 2Make a well in the centre& pour in the sugar/water mixture a bit at a time.
- 3First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
- 4Return it to the bowl& leave to rise at room temp for 2 hours.
- 5Remove from the bowl to your floured work surface& knead for a further 3 minutes.
- 6Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
- 7Leave to rise in the tin for 1 hour.
- 8Bake at 230 degrees (Celsius) for 30 minutess.
- 9Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.
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Nutritional Facts for The easiest (non-machine) white bread in the world
Serving Size: 1 (95 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 210.4
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 196.2 mg
- Total Carbohydrate 44.0 g
- Dietary Fiber 1.6 g
- Sugars 0.5 g
- Protein 6.0 g