- I came across recipe whilst doing some research on Yorkshire recipes.
- It is the best white wheat loaf I have ever made!
- Not technically a bread in Poland as it does not have any rye flour.
- Baking it in a tin works well.
- 450g strong bread flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon dried yeast
- 300 ml warm water
- 1 tablespoon of sunflower oil
- Use 4 tablespoons of the water and add the sugar and dried yeast.
- Leave for around 10 – 15 minutes until the mixture is frothy.
- Mix the flour and the salt.
- Add the yeast mixture to the flour.
- Add the rest of the water and the oil.
- Bring it all together into a soft dough ball.
- Knead the mixture for 10 minutes – set a timer.
- Cover the dough and leave to prove for 1 to 2 hours or until it has doubled in size.
- Grease an 18cm in diameter cake tin with a loose bottom.
- Turn the dough out onto a lightly floured board,
- Knead again for around 5 minutes.
- Make a round shape of the dough and place into the greased tin.
- Leave to rise again until it is doubled in size for around 1 to 1 ½ hours.
- Pre-heat the oven to GM6 – 200°C.
- Using a sharp knife score a cross in the top of the loaf.
- Bake the loaf for around 20 minutes until the top is golden brown.
- Leave to cool in the tin for around 20 minutes.
Using melted butter rather than sunflower oil might be an option – Not Tested.