White loaf

Method

1. Sift the flour and salt into a large bowl and make a well in the centre. Measure 300ml lukewarm water. In a small bowl, mix the yeast with the sugar and 2 tbsp of the water. Stir until dissolved, then leave for 2 minutes – it should froth slightly. Pour into the well along with the rest of the water. Mix quickly with a wooden spoon, drawing the flour in to form a soft, pliable dough (add a splash more water, if needed).
2. Tip onto a lightly floured work surface and knead vigorously for 10 minutes until the dough is smooth and elastic – when the gluten in the flour has been developed. It should spring back if you press it gently with your finger. Shape the dough into a ball.
3.  Oil a clean bowl, place the dough inside and cover with lightly oiled cling film or a clean tea towel. Leave in a warm place for 45 minutes or until it’s twice the size.
4. Tip the dough onto a lightly floured work surface and briefly knead again. This process of ‘knocking back’ helps to remove pockets of air, evening out the texture and redistributing the yeast. Shape the dough by gently working it into an oblong, then folding both ends over (see right). Flip the dough over, so the smooth side is uppermost, and place in a lightly oiled 900g loaf tin. Cover loosely with lightly oiled cling film (or place in a lightly oiled plastic bag) and return to a warm place for a further 20 minutes until it has doubled in size again and risen above the top of the tin (this is called proving). Towards the end of proving, preheat the oven to 220°C/fan200°C/gas 7.
5. Dust the top of the dough with flour and place in the top half of the oven for 30-35 minutes until the crust is golden. Carefully remove the loaf from its tin and tap the bottom – if done, it should sound hollow. You can return the loaf to the oven upside down (without the tin) for 5 minutes more to crisp the base and sides, if necessary.
6. Cool the loaf on a wire rack. Enjoy thick slices slathered with creamy butter and home-made strawberry jam.