Basic White Bread

Guest post - from the elder one, who is trying her hand at baking.

Makes 2 medium sized loaves.

Prep time: 10 mins + 1 ¼ hours rising time.

Cooking time: 30mins

Ingredients:

450g (1lb) strong white plain flour

2 teaspoons salt25g margarine or butter

2 teaspoons or (a 7g sachet) dried yeast

200ml warm water

Oil for greasing

I have a food processor so I carry out the first 2 steps in it.

Combine the flour, salt and margarine for 30 seconds.

Make sure that the margarine is soft or slightly melted so that it mixes well with the flour.

Add dried yeast and combine further.

With the motor running add water little bit at a time till the mixture forms a soft dough.

Take the dough out of the processor and knead with the hand folding the dough to trap as much air as possible.

If the mixture is very sticky more flour can be added.

Place the dough in a large bowl.

Cover with an greased piece of cling film or plastic bag and leave in a warm place for three quarters of an hour or till doubled in size.

Then divide the dough into 2 loaves and knead lightly by hand for a minute.

Shape into rounds and place on an greased baking tray.

Make 2 shallow cuts at the top of the loaves to make crosses.

Leave to rise for a further 30 mins.

In the meanwhile, preheat the oven to 220 C.

Bake for 25-30 mins until golden brown and sounds hollow when tapped on the bottom.

Leave to cool on the racks before you eat it.