This is the best loaf I have ever made! It is versatile and hardy enough for sandwiches, picnics or breaking into chunks and dipping into soup or stews. It has a crusty outside, soft inside and smells delicious while baking.
Ingredients 7g yeast
2 tsp sugar
1 cup warm water
3/4 cup warm milk
1 1/2 cups plain flour (gluten free, if required)
2 cups self raising flour (gluten free, if required)
40 g butter, melted (nuttelex, if lactose free)
1/4 cup plain flour, extra for dusting (gluten free, if required)
For gluten free option Add 2 tsp psyllium husks to the plain flour.
Crusty white loaf tastes delicious
Preheat the oven to 210 degrees.
Lightly grease or line a 23 cm x 12 cm loaf tin with baking paper.
Whisk the milk, water, sugar and yeast in a bowl. Cover and set aside for 10 - 12 minutes until foamy and the yeast is activated.
Whisk the flours in a bowl, make a well in the middle and pour the yeast mixture and butter into the well. Use a knife to mix.
Turn the dough out onto the bench and knead for 5 minutes until smooth.
Shape the dough into a ball and put in a lightly greased bowl, cover and put in a warm place for 15 minutes to rise.
The dough after it has risen for 15 minutes
Punch the air out of the dough and knead for 10 minutes.
Shape the dough into a loaf and place in a loaf tin. Cover and place in a warm place to rise for 10 minutes.
Make 3 - 4 diagonal slices, 1 cm deep, in the loaf, brush with milk and dust with flour.
Make diagonal cuts and then dust with flour
Bake for 35 minutes until golden brown on top and a skewer comes out clean.
Cool in the tin for 10 minutes and then a wire rack to cool.
Slice or break into chunks and serve warm or cold.