Versatile bread loaf recipe from the Vyne
Starters and soups
- Serves: 6
- Preparation time: 2 hours
- Cooking time: 32 minutes
• 20g (1oz) honey
• 20g (1oz) melted butter
• 350ml (12fl oz) warm milk
• 10g (0.5oz) yeast
• 250g (8oz) plain flour
• 250g (8oz) strong bread flour
• 10g (0.5oz) sea salt
This recipe can be used for brown bread, substituting strong white for strong wholemeal bread-making flour. You can change the ratio of plain and strong flour to suit your taste. Try using our Winchester City Mill bread-making flour from the our working water mill.
- Melt honey and butter in small pan. Add milk until well combined. Mix in yeast until fully dissolved.
- Mix flours and salt together in large bowl. Add liquid from step one and mix until dough forms (approx 2 minutes).
- Turn dough out onto floured surface and knead for 8 minutes, or until smooth and elastic. Return dough to bowl, cover with cling film and allow to rise for 1 hour.
- Meanwhile, lightly grease large baking tray.
- Turn dough out onto floured surface and knock back. Divide into two equal pieces, shape into balls. Place on greased baking tray and score tops with sharp knife. Allow 35 minutes to rise again.
- Preheat the oven to 210°C/400°F/Gas 7
- Place dough on middle shelf and cook for 10 minutes at 210°C, then 22 minutes at 170°C/340°F/Gas 4.
- Bread is done when golden brown and bottom sounds hollow when tapped with knuckles.
- Leave loaves to cool on a wire rack. Enjoy.