Ingredients

• 15g (½oz) fresh yeast or 7g sachet (1½ tsp) fast action dried yeast
• 300ml (½ pint) lukewarm water
• 5ml (1 tsp) sugar
• 450g (1lb) strong plain white flour
• 7.5ml (1½ tsp) salt

Tools

• Kitchen Machine
• Dough Hook

Method

1. If using fresh yeast, mix the yeast with half the water and the sugar. Leave to stand for 15 minutes.  Place the flour and salt in the Kenwood Bowl. If using fast action dried yeast add with the sugar to the flour.
2. Using the Dough Hook on minimum speed, gradually mix in the yeast mixture and remaining water or water if using dried yeast, to a soft dough.
3. Knead for 1 minute on minimum and 4 minutes on speed 1, until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for 1 hour, or until doubled in size.
4. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knockback. Transfer to a lightly floured surface and shape.  Cover with oiled clear film and leave to rise for 30 minutes, or until doubled in size.
5. Preheat the oven to 220°C/425°F/gas 7. Bake for 25-30 minutes or until golden brown.

Variations  

Round Loaf

1. Shape the dough into a round plump ball.  Knead the edges into the centre, turn over, place on a greased baking sheet. Slash just before baking.

Cottage Loaf

1. Increase quantities by 50%, leaving the yeast the same. Divide into ⅔ and ⅓ and shape into balls. Place on oiled baking sheets, cover and leave to rise for 20 minutes. Make a 4cm (1½ inch) cross shaped cut in the top of the larger ball. Brush with water and place the smaller ball on top. Press a hole through the middle with two fingers. Leave to rise for 10 minutes then bake for 30-35 minutes.

Classic Split Tin

1. Shape dough into a rectangle the length of the tin. Roll up lengthways, tuck the ends under and place in a 900g (2lb) loaf tin. Leave until doubled in size, sprinkle with flour and slash along the entire length.

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