White Bread

White Bread

What's the best hangover cure? A fry-up? Raw eggs with Tobasco? Last's night's kebab remnants. Maybe you're one of those people (let's call them alcoholics for argument's sake) that just like to get right back on it, starting with the half-drunk can of stale lager next to the bed. Oh, there seems to be a fag end in it. And I'm not sure this is even beer... Well forget these losers (ok, maybe not the fry-up) 'cos there's a new kid in town – freshly baked bread. Seriously, what can be better than breaking into a just-out-the-oven loaf and smearing it with lashings of butter and jam? Or how about that Sunday morning favourite of thick slices of bread, crispy bacon and a generous dollop of Tommy K? Bread is pretty easy to make, uses three ingredients (four if you include water), and vigorously kneading dough for 10 minutes is better than any Asprin. Ok, it might take a bit of patience while waiting for the dough to rise, but you're gonna be spending the first hour of the day dry-heaving in the bathroom, and the second trying to combat that swooping paranoia from the night before. Here's Paul Hollywood's recipe for the perfect loaf from The Great British Bake Off. Makes two medium loaves.

Ingredients:
700g strong white bread flour
2 tsp sea salt flakes, crushed
1 x 7g sachet fast-action dried yeart
about 450ml lukewarm water

Method:
1. Put the flour and salt in a large mixing bowl. Add the yeast and mix well, then make a well in the centre.
2. Pour the lukewarm water into the well and mix with your hand to make a soft, but not sticky dough. More flour or water might be added to get the right consistency.
3. Turn out the dough onto a lightly floured surface and knead thoroughly for 10 minutes. Pull, stretch and fold the dough, turning it all the time. After 10 minutes the dough should feel pliable and look shiny and smooth.
4. Return the dough to the bowl, cover with clingfilm or a damp tea towel and leave to rise until doubled in size. This will take about 1 hour in a warm kitchen.
5. After the dough has risen, punch it back down with your knuckles to deflate it. Turn it out onto a lightly floured surface and knead gently for 1 minute. Divide the dough into 2 and shape each into a ball.
6. Roll each ball until smooth then place onto a sheet of non-stick baking paper. Dust with flour, cover again and leave for 1 more hour until doubled in size. Toward the end of this time, preheat the oven to 230C/450F/gas 8. Put a large baking sheet in the oven along with a roasting tin in the bottom.
7. Uncover the loaves, dust with more flour and slash the top of each with a knife. Transfer, on the paper, to the hot baking sheet and put in oven. Pour a cup of cold water in the roasting tin to produce a burst of steam and bake for 15 minutes. This will give the bread a lovely crust. Rotate the sheets if necessary to brown evenly. Reduce the oven to 200C/400F/gas 6 and bake for a further 15 to 20 minutes or until golden brown and the loaves sound hollow when tapped. Leave to cool on a wire rack. Or just rip open and eat.