Basic white loaf

Not one to be defeated with my pistachio and maple syrup loaf, I decided to make something a bit more simple and easy. Nothing quite says easy as a basic white loaf, and the recipe from Jo Wheatley's book looked super easy. The bread required needed to be proved and left to rise twice which I think is normal for bread-making (I am very inexperienced with making bread!). I found the use of milk and butter in a white loaf a bit strange, I think this helped the bread to stay super moist. I can honestly say that I will make this loaf, time and time again as it turned out to be delicious, and even better with pate spread across on a warm slice. When I make this loaf again I will start to experiment and add some cheese and some herbs, as I think this would work well with this loaf.
Here is how my basic loaf turned out:

Basic white loaf

As you can see I need to spread the loaf better in the tin, but the taste was delicious. This bread was really easy to make. Knead the dough, leave to rise, knock down the dough, place in a loaf tin and bake for 30 or so minutes.

Risen dough

Loaf in tin pre bake

Baked loaf

Ingredients for Basic White loaf
500g strong white bread flour, plus extra for kneading
8 sea salt
8 g caster sugar
7g easy blend/ fast action yeast
100ml full fat milk
200ml water
25g unsalted butter
1 egg yolk

You will need a 900g loaf tin, lightly greased.

Method
Tip all the dry ingredients into the bowl and make a well into the centre. Heat the milk and water together until lukewarm. Add the melted butter and stir to combine.
Combine with the dry ingredients and use a wooden spoon or spatula until the dough comes together. Continue to knead for 10 minutes until you have a smooth elastic dough. Shape the dough into a ball and place in a large lightly oiled bowl, cover with cling film and leave in a warm place for about an hour or until doubled in size.
Tip out onto a lightly floured work surface and knead for 1 minute to knock back the dough. Mould into a sausage shape and pop into a loaf tin, cover with oiled cling film and leave to prove for about 40-60 minutes until the dough has doubled in size and feels springy.
Preheat the oven to 200C/400F/Gas mark 6
Gently brush the top of the loaf with the beaten egg yolk and bake just below the middle of the preheated oven for 30 minutes until golden brown and the underside of the loaf sounds hollow when tapped.
Cool the loaf in the tin for about 10 minute and turn out onto a wire rack and leave until cold before slicing.