This makes a very yummy, light, versatile loaf. I use this as a base recipe for all the lunch scrolls i make. It is so good my children like to eat it as just bread and butter, they don't want to spoil the flavour by adding a spread!
20g olive oil
Approx 220g luke warm water
3 tsp instant dried yeast
500g white bread flour
1 tsp sugar
2 tsp salt
Zero scales. Put olive oil and egg into TMX bowl then add enough lukewarm water to make the liquid up to 300g. It will be around 220g depending on the size of your egg.
Add yeast. Mix on 3 for 30 seconds.
Add flour, sugar and salt. Slowly turn dial from closed lid position to 7 and mix just long enough for dough to begin to form.
Mix 2 mins on interval. Rest for 1 minute. Mix a further 2 mins on interval.
Shape into a ball, put in a lightly oiled bowl, cover with gladwrap and allow to rise for about 1 hour. I normally sit my bowl in the oven unless i'm cooking something else at the time.
Turn out onto a floured surface and shape your loaf. I normally make two balls and pop them into my loaf dish.
Allow to rise a further 30 mins then place into a cold oven. Set the oven to 220C and cook until golden and when tapped the base sounds hollow. Approx 40 mins.
If your children are anything like mine this loaf will be gone in the blink of an eye, yum!