Simple White Bread

This is a simple loaf that's easy to make as long as you've got a stand mixer (like a Kenwood Chef) and the time to let it rise. You need to start about two and a half hours before you want the bread to be ready, and it's best to leave it to cool for at least 30 minutes before serving.

Ingredients

• 300ml warm water (I use 50% from a kettle and 50% from the cold tap)
• 1 tsp salt
• 500g strong white flour
• 1 tsp fast action dried yeast
• 3 tbsp (45ml or 40g) olive oil

Method

1. Put all the ingredients in your stand mixer in the order listed (so that the yeast doesn't get killed by concentrated salt).
2. Use the dough hook attachment on the stand mixer and turn on a low speed for 3 or 4 minutes.
3. Stop the mixer and scrape the dough hook clean.
4. Turn the mixer back on at medium power for a couple more minutes.
5. Scrape the dough hook clean again, cover the mixing bowl and leave somewhere at room temperature for two hours.
6. Lightly flour a surface and scrape the dough out onto it.
7. Knock all the air out of the dough by shaping it into a ball and fold the sides in under it until it's a neat ball.
8. Put some grease-proof paper on a baking sheet and rub a bit of oil on it before placing your dough ball on top.
9. Grease the top of the dough ball with a bit more oil and then cover with loose clingfilm.
10. Leave to rise for an hour.
11. After half an hour, put the oven on at 210 degrees Celsius (or 20 more if it's a fan oven) and use a pizza stone if possible.
12. When the dough has risen, remove the cling film, score a cross across the top with a sharp knife, and lightly dust with flour.
13. Bake in the oven for 25 to 30 minutes.
14. Remove from the oven and check that it's done by tapping the bottom which should be crisp and sound hollow.
15. Leave to cool on a cooling rack before serving.

Makes a big enough loaf for 4 people.