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
What You'll Need
plain white flour
plain flour, for kneading
loaf tin, for baking
Warm the milk in a pan, add the yeast and sugar. Leave it to stand for 10 minutes.
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.
In the meantime, preheat the oven to 350 F/180 C fan. Line the loaf tin with baking paper.
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.