• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

a white loaf

11 May 2011 by Dominic Franks

i’ve been having a bit of a non-sourdough moment of late… I made some delightful Hot Cross Buns a few weeks ago which were soft and doughy and they made me yearn for that in a loaf… don’t get me wrong, I do love Lucretia and all she brings to my world of bread but sometimes, what you really want is a classic, soft dough, crunchy crust, white loaf… and so I refer you to my WI book of bread by Liz Herbert… I don’t think I could get any more classic than their Farmhouse Loaf… and it’s remarkably easy to make too, perfect for a first time bread maker…
… I also just found out that a ‘white loaf’ will be one of the categories in this years Aby Village Show, so it’s a good thing i’m getting my practice in early eh?
Farmhouse Loaf
450g strong white bread flour
25g butter
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fast action dried yeast
200ml hand-hot water (the recipe called for 300ml water but i’ve reduced this slightly and added milk)
100ml milk
– put the flour into a large mixing bowl and rub in the butter then stir in the sugar, salt and yeast.
– pour over the water/milk and gently bring together, turn it out onto a lightly floured surface and knead for 10 minutes.  You should end up with a really soft silky dough.
– place the dough in a large bowl, cover with cling film and let it prove in a warm place for at least and hour or two until it has doubled in size
– knock back the dough for 2-3 minutes, then shape it into a rough oblong and place it into a greased bread tin, cover with a tea-towel and let it rise again for a further 45 minutes or until it has doubled in size.
– preheat the oven to 230c, score the top of the loaf with a sharp knife and dust with a little flour, bake for 30-35 minutes until golden.  
If you want a really crispy crust, take the bread out of the tin and place it back onto the oven shelf for a further 5 minutes.
eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Everything else Tagged With: farmhouse loaf, hot cross buns, loaf, sourdough

Previous Post: « another salad day – beetroot slaw
Next Post: The Observer Food Monthly Awards 2011 »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. neigeblanche says

    11 May 2011 at 11:36 am

    Fabulous loaf! I have a breadmaker so I cheat but that looks so impressive. Might have to try it.

  2. Jenn says

    11 May 2011 at 1:08 pm

    Gorgeous! I wish I had a nice slice of that…warm, right out of the oven, with some butter…mmmm!!!

  3. Marmaduke Scarlet says

    11 May 2011 at 1:10 pm

    Looks beautifully pillowy! How do you get it that lovely even colour . . . is it the sugar?

  4. Dom at Belleau Kitchen says

    11 May 2011 at 1:37 pm

    thanks Guys,

    @ Marmeduke… not sure how the colour comes about at all… just a hot oven and the sugar I guess?

  5. Susan says

    11 May 2011 at 1:40 pm

    Oh, for a piece of toasted farm loaf with just a dab of butter and drizzle of honey … this looks the perfect breakfast loaf, Dom!

  6. Les rêves d'une boulangère (Brittany) says

    11 May 2011 at 2:09 pm

    What a gorgeous site – fresh home made bread! It looks incredibly professional! I bet its nice with that bit of milk too

  7. Ocean Breezes and Country Sneezes says

    11 May 2011 at 2:18 pm

    If there were a beauty contest for breads this would win – hands down! I'll bet it would make delicious French toast! Yum!

  8. Suelle says

    11 May 2011 at 2:31 pm

    That loaf looks perfect, Dom! No matter how much sourdough, wholemeal and granary bread we eat, there are times when only a soft white loaf will do – bacon sandwiches, for instance! This really fits the bill for those occasions. I love the white waistline, where the crust has separated – beautiful!

  9. Xinmei @ Pudding Pie Lane says

    11 May 2011 at 3:04 pm

    Nothing beats a good loaf of freshly baked bread – yummy! And the texture of yours looks amazingly soft too, nice work!

  10. marifra79 says

    11 May 2011 at 3:13 pm

    Assolutamente da provare!! E' venuto davvero bene e poi dev'essere di un buono!!
    Un abbraccio e buonissima serata

  11. Nicoletta says

    11 May 2011 at 3:46 pm

    Wow….that look very good!!!!!!! Very nice loaf!!! I'll copy this recipe Dom!!!! well done!!!

  12. Chele says

    11 May 2011 at 4:48 pm

    I love a good home baked farmhouse loaf. Its the first loaf of bread I ever made and is a regular feature in our home. It fills the house with a lovely, comfy and cozy smell too ;0)

  13. At Anna's kitchen table says

    11 May 2011 at 4:51 pm

    Nothing like a huge doorstep of a piece with salted butter running down your chin! YUM

  14. katescakesandbakes says

    11 May 2011 at 6:39 pm

    Dom!

    I got this extact same book out of the library just this week- its brilliant! Full of really lovely ideas. I haven't tried the Farmhouse Loaf yet, but thats definately whizzed right up to the top of my list now!

  15. The KitchenMaid says

    11 May 2011 at 6:44 pm

    You've read my mind – just opened the freezer to discover bread stocks at all time low. This looks like a lovely loaf, thanks! (And I still have to post about Luc Martin's amazing ciabatta!)

  16. Tess Kincaid says

    11 May 2011 at 6:47 pm

    This looks like one exquisite loaf of bread. Slice me an extra wide piece, please.

  17. Ruth says

    11 May 2011 at 6:55 pm

    This looks fab! I could eat a slice right now with best butter and cherry jam. In fact, how long will it take me to bake it…? I'm off to find a loaf tin…..

  18. Rebecca from Chow and Chatter says

    11 May 2011 at 8:47 pm

    looks like the perfect loaf, sent you a DM on twitter Boston may be better sat as driving to kings lynn saturday ?? tweet or email me 🙂

    Rebecca

  19. Liz says

    11 May 2011 at 9:36 pm

    Oh, yeah, I can almost smell that right now! Awesome. There's nothing better than fresh, homemade bread. I hadn't made any for about a month until a couple of days ago, and I realised how much I'd missed the almost meditative nature of the kneading and the waiting. I'm going to give yours a try this weekend – my kids will be in heaven.

  20. Liz says

    12 May 2011 at 8:05 am

    Sometimes only a white loaf will do..bacon sandwiches for example..and that's a beaut Dom..

  21. debby emadian says

    12 May 2011 at 11:02 am

    OOh…I'd could just eat a slice with butter and Marmite…!

  22. The Viking says

    12 May 2011 at 1:51 pm

    I would actually walk over hot coals for fresh baked white bread. Hopefully, it won't have to come to that… I'm impressed, that looks like a good loaf!

  23. Michael Toa says

    12 May 2011 at 5:08 pm

    The loaf looks gorgeous Dom. I've been meaning to bake a white loaf for sometime, so hopefully soon.
    Have a nice day.

  24. Jay says

    12 May 2011 at 7:56 pm

    amazingly delicious, fresh n tasty..
    Tasty Appetite

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital