INGREDIENTS
- 300ml Co-op semi-skimmed milk, at room temperature
- 40g Co-op unsalted butter, melted
- 7g sachet Co-op instant dried yeast
- 2 tbsp Co-op clear honey
- 5g sea salt
- 500g Co-op strong white bread flour, plus extra for dusting
- Vegetable oil, for greasing
METHOD
- In a large bowl, mix together the milk, butter, yeast, honey and sea salt
- Add the flour and mix until a smooth dough forms
- Turn out the dough onto a lightly floured surface and knead for 8-10 mins, until smooth and elastic
- Return the dough to the bowl and cover with cling film
- Leave in a warm place for 45 mins-1 hour, until the dough has doubled in size
- Lightly grease a 20cm x 10cm loaf tin with vegetable oil
- Turn the dough out onto a lightly floured work surface and knead for 2 mins, then shape and arrange it in the prepared tin
- Brush a piece of cling film generously with vegetable oil and loosely cover the tin
- Set aside again in a warm place for 40-50 mins, until doubled in size
- Preheat the oven to 220°C/fan 200°C/gas 7
- Slash the top of the loaf 3 times crosswise with a sharp knife and bake for 40 mins, until a golden crust has formed
- To check the bread is cooked, remove from the tin and tap the bottom – it should sound hollow
- Transfer to a wire rack and allow to cool completely before slicing
