A traditional round top crusty bread
1pkt instant dry yeast
4x250ml white bread flour
7ml salt
7ml sugar
30ml butter
±350ml warm water/milk
Method
Preheat oven to 180ºC. Prepare large loaf tin or two small loaf tins.
In a large bowl mix sifted flour with salt and sugar. Sprinkle yeast over flour mixture and run fingers through. Melt butter and add to water, mix into a kneadable dough, adding extra warm water if necessary.
Knead in the bowl for about 15 – 20min until smooth and pliable. Place dough in oiled bowl. Pat dough with a little oil, cover lightly with cling wrap. Leave to rise till double in volume in a warm place.
Lightly press dough and roll with rolling pin, into a small circle keeping to the size of the loaf tin. Roll dough into a swiss roll, neaten to form a well rounded loaf taking care for both sides to have the same thickness as the centre. Place into loaf tin/s.
Using a sharp knife or scissors, make several slits lengthwise along the top of the loaf or leave top rounded.
Leave to rise for 30min until dough reaches just over the top of the tin/s.
Sift over a little flour.
Bake on middle shelf of oven at 200ºC for 30min until well risen, and slashes have burst open. Turn out and cool.
