Two hour loaf – profoodhomemade

From flour! to sandwich, in less than 2 hours, super quick white loaf, simple step by step instructions, from start to finish.

Ingredients

Place all of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.

Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 30 minutes, the dough should double in size (this may take longer depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
Grease a 2lb / 900g loaf tin, see video for tin dimensions.
After the 30 minutes, turn out the risen dough onto a non-floured surface, and knock the dough back, this simply means force all of the gas out of it.
Form the dough into a sausage shape, and place it in the greased loaf tin, firmly pressing it down to fill in any gaps in the sides and corners.
Lightly flour the top of the dough, then cover it with a dry light weight cloth, and allow it to proof until it has risen approximately 6cm / 2½ inches, over the top of the tin, this should take approx, 30 minutes.
When you think there is only 5 minutes left on the proof time, preheat your oven to 180°C / 355°F / Gas Mark 4.
Once the dough has fully risen, sprinkle on a little flour, and get it into the preheated oven, and set your timer for 25 minutes.
After the 25 minutes, remove it from the oven, immediately take it out of the tin, and place it back in the oven, and increase the temperature to 200°C / 390°F / Gas mark 6, bake for a further3 minutes.
Remove from the oven, allow it to cool on a wire rack, before slicing and serving.
Enjoy.