White bread

Have just made a loaf that actually came out really well so heres the recipe,
ingredients
1 1/4 lbs strong white bread flour
1tsp salt
1x 7g sachet of fast acting dried yeast
13floz warm milk
1tsp runny honey
method
In a bowl add the flour,salt and yeast,make a well in the middle,pour in the milk and the honey,mix well,knead for 10 mins by hand on a floured work surface or 5 mins in a mixer with a dough hook.
Base line and grease a loaf tin,press the dough into the tin,cover with a damp tea towel or oiled cling film and leave in a warm place to rise until its doubled in size.
When risen slash the top a few times with a knife.preheat the oven to 200oc,throw a few ice cubes or some cold water in the bottom of the oven to create some steam to help the bread rise,place your tin on the low rack and put on the extender ring,cook for 30 mins,then take out of the tin turn the loaf upside down and put without the tin back onto the low rack bottom and cook for a further 10 mins.let cool.

You can also make this loaf with half white flour and half wholemeal flour.

Thanks again poppyseed



I'm sure it's just the order you typed this in but it's not a good idea to add ice cubes or cold water after preheating the oven. The glass could crack. They would need to go in before preheating. I'll edit this useful recipe into the A-Z.

Hi june.I preheated for a few mins,then added some cold water into the bottom of the bowl,my oven was fine,apparently you need some steam to let the bread rise without the crust forming too quickly,you can put it into a shallow dish and put it in but it does need to be cold,people dont have to do that if they dont want to,it did work as before ive tried bread and not had much luck.

Im sorry to everyone,wouldnt want to cause any probs with your oven.

Hi Poppyseed, no need to apologise - we all find solutions together here.
Your bread sounds great but if a part of the glass is cooled too quickly it could shatter. Would there be enough room for a small metal tin (or a custom made dish made out of tin foil) beside your bread on the rack? That way you could preheat it with the oven and generate steam by pouring your cold water into the tin.

June im thinking i could put a shallow tin foil tray under there,or do you think its safe to put the grill pan that comes with it on the bottom and stand the rack in it.

Hi poppyseed

Tin foil wouldn't be thick enough to diffuse the heat but you may get away with using the baking tray under the rack - but I would still be a bit wary. Is there any reason, with your recipe, that the water has to be cold. If I needed steam I would use boiling water (again with the proviso that you don't add boiling water to a cold oven).
This is just my opinion, Poppyseed. Does anyone else have any thoughts on this?

Apparently its also so the bread doesnt get too much heat too quickly as this causes the crust to set and doesnt let the bread rise as much,really would like some help with this as it does actually work,and thanks june.