This is a lovely, easy to make white loaf. I first saw this recipe on BBC’s Good Food by Mary Cadogan. It was such an easy recipe and it tasted so good that I never looked anywhere else for my perfect white loaf.
A lovely white loaf
- 7g sachet easy-blend yeast
- 500g strong white bread flour, plus extra for dusting
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
You will also need a kitchen mixing machine and a dough hook.
Add the flour to a large mixing bowl, then stir on the yeast. Add the salt and sugar.
Pour 100ml boiling water in to a jug and top up with cold water to make 300ml. Add the oil.
Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using a dough hook, when the dough is smooth, cover the bowl with a tea towel and leave it to rest for 1hr. The dough is ready when it springs back when you press it with your finger.
Heat oven to 220C.
Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife making 3 diagonal lines. Cover and rise for 30 mins. Uncover and bake for 30-35 mins until browned and crisp.
Well I had to start my blog with a firm family favourite and with Halloween around the corner it’s the perfect time to bake it too!
This recipe is taken from Edible Ireland
This recipe makes 2 loaves but if you only want to make one, simply half the ingredients, same cooking time though!
- 200g raisins
- 200g sultanas
- 200g currants
- 100g chopped dates
- 600ml hot, strong black tea
- 2 eggs, lightly beaten
- 450g self-raising flour
- 400g soft light brown sugar
- 2 level teaspoons of mixed spice
I can never make just one loaf of this tea brack, it is way too popular with my family. One loaf stays with us and the other always makes its way down to my Dad who is its biggest fan.
Put the raisins, sultanas, currants and chopped dates into a very large mixing bowl. Pour the hot tea into the bowl and cover the bowl with a plate, leave overnight to soak.
Tea Soaked Fruit
Now to Bake
In the morning when you’re bright eyed and bushy tailed, preheat the oven to 180°C. Line two 450 g (1 lb) loaf tins with parchment paper.
Add in the eggs, self-raising flour, soft light brown sugar and mixed spice to the fruit and tea mixture. Stir well until everything is just combined. (Because there is a large amount of ingredients in one bowl I recommend using an electric kitchen machine and dough hook to do this.) Pour the batter into the prepared loaf tins. Bake for about 90 minutes or until a skewer comes out clean. Leave to cool on a wire rack, your house will smell divine all day!
The finished product. Can be stored in an air tight container.