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Prep time
2 hours 20 minutes
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Cook time
30 minutes
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Makes
1 loaf of Bread
Author Notes
During the Coronavirus Lockdown in London, I resisted going out to shops unnecessarily, although food shopping was allowed. After 3 days of being inside, we had ran out of bread and I used the flour I could find in my pantry to make fresh bread for my family. I had a little bit of wholemeal flour and some fine flour for making sponge cakes with. I had to be creative, so I added fine flour which lightened the texture of the bread. The result was a success, despite this being my first time baking bread, so it can't be too hard! —Saboush
Ingredients
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125 grams
wholemeal flour
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125 grams
plain white flour
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1 teaspoon
dried yeast
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1 cup
milk
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1 teaspoon
caster sugar
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1-2 pinches
salt
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1-2 tablespoons
plain flour, for kneading
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1 pound
loaf tin, for baking
Directions
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Warm the milk in a pan, add the yeast and sugar. Leave it to stand for 10 minutes.
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Mix the flour and the salt in a mixing bowl and add the milk mixture to form a soft pliable dough. Cover the bowl with a damp cloth and leave in a warm place for two hours. The dough should almost double in volume.
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In the meantime, preheat the oven to 350 F/180 C fan. Line the loaf tin with baking paper.
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Turn the dough on to a lightly floured surface, knead gently until it is smooth. Place it in the loaf tin. Bake for 25 - 30 minutes. Leave to cool on a wire rack before serving.
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