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    Organic White Bread

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    Organic White Bread

    • Vegetarian
    • Preparation time: 20 minutes, plus rising
    • Cooking time: 20 minutes, plus cooling
    • Total time: 40 minutes, plus rising and cooling 40 minutes

    Makes: 1 x 900g loaf


    • 2 tsp quick organic yeast
    • 325ml tepid water
    • 1½ tsp fine sea salt
    • 500g organic, strong white flour


    1. Mix the flour and salt in a bowl. Make a well in the centre. Measure 100ml of the water into a jug. Whisk in the yeast. When dissolved, pour into the flour and use a spoon to draw in just enough flour to form a thick batter. Cover with clingfilm and leave for about 20 minutes or until the yeast forms a frothy, sponge-like texture.
    2. Slowly add the remaining water to the yeast well, mixing in the rest of the flour as you go, to form a soft dough. Turn it out and knead for 10 minutes until smooth. Place in a clean bowl, cover and leave to rise for 1½-2 hours, until doubled in size.
    3. Turn it out, knead briefly to deflate and return to the bowl for 10 minutes.
    4. Oil a 900g loaf tin. Turn out the dough and flatten into a thick disc. Fold one side of the dough into the centre so you have a half moon, pressing the edge into the middle of the dough. Fold the other half of the dough over the first flap so the two folds overlap along the middle. Press to seal. Use your thumbs to create an indentation down the length of the dough. All this helps to expel large bubbles. Shape the dough to fit the loaf tin. Tuck it into the tin, seam-side down. Cover and leave to rise for about 45 minutes or until the dough is 1cm above the top of the tin. Preheat the oven to 220°C, gas mark 7.
    5. Brush the loaf with water. Bake for 20 minutes or until golden brown and hollow-sounding when tapped. Cool on a rack. Serve with cheese and quick-pickled onions.

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