richard It’s ok, put the dogs back in their kennels, tether the steed, the search is over, we’ve found it. The perfect white bread f’toasting is here and even better hardly any kneading is needed. Brilliant.
Preparation time: 10 minutes plus about 2 hours proving
Cooking time: 45 minutes
Recipe: Dan Lepard
Skill level: surprisingly easy
Makes: 1 large loaf
Ingredients
- strong white flour – 550g (plus extra for shaping)
- cold sour cream – 125g
- 1 sachet fast-action yeast
- caster sugar – 2 tsp
- salt – 2 tsp
- oil – for kneading
In a large bowl, mix together the cream with 150ml cold water and 100ml boiling water.
Next add the salt, sugar and yeast and flour and mix together until it forms a rough ball.
Cover and leave to sit for 10 minutes.
Lightly oil a patch of worktop and gently knead the dough on it for 10 seconds.
Return the dough to the bowl and leave to sit for 10 minutes.
Repeat this quick knead two more times at 10-minute intervals and then leave for an hour.
Butter the base and sides of a large loaf tin and line the base with non-stick baking paper.
Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squash it seam-edge down into the tin.
Leave to rise for 60-90 minutes.
Dust the top with flour and bake at 200C/gas mark 6 for about 45 minutes.
Verdict: A beautifully simple white loaf which makes the best toast you’re ever likely to have. Fact.
Drink: A nice cup of tea.
Entertainment: 6Music in one room, Radio 4 in another.
I cannot get sour cream for love nor money here in Mallorca. Would Creme Fraiche work, or even strained yoghurt? (in muslin so that the liquid comes out) Would be interested in your opinion.
Also, love your blog!
Puss
Hi Puss
In the past I’ve substituted yoghurt for sour cream when making Soda bread, so I am sure it would work here – a good thick Greek yoghurt wouldn’t really need straining. No doubt Creme Fraiche would be fine too.
Pleased you like our site.
Best
R
Thanks for that. Will try and give it a go this weekend….energy levels permitting
Puss