The Perfect White Loaf

Homemade bread, along with ice cream, pasta and ricotta is one of life’s simple pleasures. Because most people buy bread, they have little or no idea how the product was created and therefore bread making is usually shrouded in mystery. But making bread (like pasta) is a simple operation, usually only involving mixing, kneading, proving and baking.
I remember the first time I made bread. I think it was 2001. I was bored and I had all the ingredients needed in the cupboard. And I was angry. Very angry. You see, I had just been dumped by a certain ex-lover (we are great friends now though). So I decided to make some bread. And I pretended that this soft piece of dough in front of me was my ex-lovers head! I bashed and smashed the floury mixture into the kitchen bench, venting all my frustrations into the dough. It was a wonderful relief to pretend I was inflicting serious pain into the bastard’s stupid mug… The result was a beautiful loaf of white bread. It was round and golden, with a perfect texture and better tasting than any bread I had bought at a shop. I still remember cutting that first warm slice, drenching it with butter and tasting. I was most proud of my humble creation. I guess at a time when I was feeling pathetic, this triumphant loaf gave me a feeling of competence. I made bread everyday for two weeks and then once a week for twelve months. It made me feel good and I was hooked. Yes, it was like Xanax in the kitchen.
I learnt to make bread from Nigella Lawsons book “How to be a Domestic Goddess”. This recipe is based on hers, with a few minor changes. I always use soft and fine Tipo 00 flour or plain flour. I have made bread only once with bread flour and I preferred the softer option. I know “serious” bakers are probably rolling their eyes reading this but I like the suppleness and pliability that this type of flour produces in homemade bread. I also use whey instead of water. Mainly because I always have some hanging around, after making ricotta. It provides the dough with a touch of sourness and I can pretend I have made sourdough.

Ingredients
530g Tipo 00 flour (or plain flour), plus extra for kneading and dusting
7g dry yeast (1 packet in Australia)
10g sea salt
300ml whey or water
15ml extra virgin olive oil

Method
Put the flour and salt in a bowl.
Warm the whey ever so slightly, I do this in the microwave, then sprinkle in the yeast. Leave for a few minutes to dissolve. Add the olive oil to the whey and yeast mixture.
Pour into the flour and mix together to form a messy dough. I use a wooden spoon to draw the flour and liquid together.
Pour the dough onto the kitchen bench and begin to knead until smooth and elastic, about 10 minutes.
Place the dough into an oiled bowl (and oil the dough as well). Cover with cling film and leave for 1 hour to prove and rise. The dough should double in size.
Preheat your oven to the highest setting. It should be 230c or higher.
Punch down the dough and knead it for 1 minute. Place it onto an appropriate baking sheet. I don’t oil the sheet, but I do provide a sprinkling of flour.
Allow the bread to rise again for 30 minutes.
Just before putting into the oven, dust all over with flour. You are now ready to bake (or roast depending on your definitions).
As every oven is different, you will need to check. In my oven, it takes 20 minutes all up. It is cooked when the outside has formed a golden brown crust and the bread makes a hollow sound when knocked on the underside.
Allow to cool on a rack. I have read you are not supposed to eat bread that has not cooled from its initial baking, but I cannot help cutting of a slice and drenching it with butter. It is delicious!