House loaf recipe

Tom Herbert
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The foundation stone for great home baking. This recipe for one large loaf is, basic, simple, reliable, forgiving and extraordinarily versatile.

Find a mill you can collect a larger sack of locally grown and stoneground flour from.

Use sea salt, it is saltier and better for you.

Don't skimp on the kneading or be tempted to add more flour to it.

Bake on a baking stone for less brick like results.

To get the best out of your loaf keep it in a linen or paper bag in a bread bin.

Or once cooled slice and freeze in a freezer bag.

Enjoy your lush loaf as toast, sandwiches, soldiers.

Weigh the flour and salt into a big bowl. Measure the water and oil into a jug. With a fork, stir the yeast into the water.
Empty the jug into the bowl and stir all the ingredients together. Then knead the dough for 20 minutes (10 minutes in a mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover (air tight) and leave it in a warm place to grow to twice its size or for 1 hour (whichever is first).
Then by hand, shape your dough so it fits evenly into a well oiled large loaf tin. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
Meanwhile.. crank up your oven as high as she goes (max 240°C). Slash the top of your loaf and offer it into the HOT oven. Check it after 10 minutes and turn the oven down a notch (210°C)
Take it out when its baked and beautifully golden all over (about 30 minutes) Let the smell of freshly baked bread fill your home and share the joy of a real loaf.

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