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2 lb Loaf White Bread

Submitted by Top Conker 11 June 2009



1 lb. Strong bread flour (I use Waitrose own brand).,1 teaspoon salt (I use sea salt),1 teaspoon sugar,1 teaspoon bread improver,1 sachet yeast,1 tablespoon olive oil,½ pint water


Dry mix flour, salt, sugar, improver and yeast, add water and oil mixture and knead in KC on slow for 2 mins, then speed 1 for 10 mins minutes.

Cover with oiled cling film and leave for 1 hour in a warm place.

Knock back and form into a loaf shape by stretching the ends outwards and then rolling up to form a loaf shape.
Place into a 2 lb loaf tin, cover with oiled cling film and allow to prove in a warm place until the dough is at least level with the top of the tin.
Slash the top of the dough and sprinkle with a little bread flour.

Cook for 25 mins.

Turn out out and check loaf is cooked by tapping it's bottom which should sound hollow.
Place on a cooling rack.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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