A soft white loaf brushed with honey butter while still warm.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes, plus rising
- Cook: 35 minutes
- Serves: 1 loaf
- Best season: All year
Ingredients
- 500 g strong white bread flour
- 7 g fast action yeast
- 1 tsp fine sea salt
- 300 ml warm water
- 2 tbsp runny honey
- 40 g unsalted butter, softened
- Extra butter and honey for brushing
Method
- Stir the flour, yeast and salt together in a large bowl.
- Mix the warm water with the honey, then pour it into the flour. Add the butter and bring the dough together.
- Knead for 8 to 10 minutes until smooth and springy. Cover and leave until doubled.
- Shape into a loaf and place in a greased tin. Leave for 35 to 45 minutes.
- Bake at 200 C for 30 to 35 minutes, then brush with melted butter and honey while warm.
From my cottage notebook
This is the loaf I make when the cottage feels a little bare. It asks for very little, then gives back toast, crumbs on the board and the sort of smell that makes me stop what I am doing.
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