Oven Baked White Bread
- RECIPE MAKES: Makes 1 loaf (22 slices)
- PREP TIME: 40 minutes
- COOK TIME: 40 minutes
In a large bowl mix together Mevalia Bread mix, salt and yeast. Add the oil and the water and beat with an electric mixer with beaters or in a large mixer with the K beater for 1½–2 minutes until dough is smooth.
Grease a 2lb loaf tin with oil or spray release and add the bread batter to the tin.
Cover the tin with oiled cling film and put in a warm place to prove for 30–40 minutes or until the mixture reaches the top of the tin.
Preheat oven to 200°C/180°C Fan/Gas Mark 6. Brush the top of the loaf with oil and bake for 30 minutes, remove from the oven and re-brush with oil. Return to the oven and bake a further 10 minutes until crisp and lightly browned.
Remove from the oven and tip the loaf from the tin and place on a cooling rack. Allow to cool before cutting. Great to freeze.
USEFUL TIPS For a browner crust brush top of loaf after 30 minutes with an extra virgin olive oil instead of sunflower oil.
- 375 g Mevalia Bread Mix
- 1/4 tsp Salt
- 2 tsp Dried yeast
- 1 1/2 tbsp Sunflower oil
- 450 ml Lukewarm water
- Extra sunflower oil for brushing
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