Le Creuset White Bread Loaf
Whether you are trying out a brand new bread recipe or an authentic tried and tested one from the oil spilled, coffee splashed hand written recipe book, the one must have item for every kind of bread baker is the new Le Creuset Cast Iron bread oven.
Makes: 1 Loaf
Time: 80 minutes
Recipe by: Hannah Lewry
Ingredients:
For the dough
300g (2 ½ cups) white bread flour (+ extra for kneading)
10ml salt
2 ml sugar
20ml garlic butter, melted
10g instant yeast
250ml tepid water
Choice of toppings:
Flour or egg wash, sesame seeds &poppy seeds
Method:
Place flour, salt, sugar, butter and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid liquid to make a soft, sticky dough.
Knead for at least 10 minutes to form a smooth, soft dough.
Cover with a damp cloth and leave in a warm place until the dough has doubled in bulk. This will take about 30-45 minutes.
Preheat the oven to 250C.
Knock back the dough and make sure all the air has been pushed out. Place dough in the Le Creuset Bread Oven, cover with the lid and leave in a warm place until the dough has doubled in bulk. This will take approx.. 30-45 minutes.
Brush the base with butter
Bake at 210C for 40 minutes, then remove the lid and reduce the oven temperature to 200C and allow to bake for a further 10-20 minutes until browned.