Anne Willan

Plain White Bread

Preparation info

  • 2

    large loaves or 16-20 small rolls
    • Difficulty

      Medium

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

For a crisp crust, white bread should be baked in a steamy oven with a shallow pan of water placed on the bottom of the oven.

Ingredients

  • ½ oz/15 g compressed yeast or 1 tbsp/7

Method

  1. Dissolve the yeast in 3-4 tbsp/50 ml of the warm water in a small bowl. Sift the flour with the salt into a large warm bowl, make a well in the center and add the remaining water