12ml sea salt
700g Stone Ground white flour
1 (10g) packet instant yeast
550ml tepid water
25ml sugar

Method Preheat oven to 180°C.  Butter a large loaf tin.

  • Place all ingredients into TM bowl ensuring that the salt and yeast don’t touch. Salt kills yeast. Mix 5 -7 sec/ speed 5 until all ingredients are mixed well.
  • Knead for 3 min/dough setting.
  • Transfer dough into bread pan and cover with slightly oiled cling film and leave to rise in a warm place until doubled in size, about 30 minutes.
  • Bake for 50 minutes until crusty and baked through. To test if bread is cooked, turn loaf out and tap the underneath. If there is a hollow noise, the bread is cooked.

Hilly’s notes

  • I sometimes add 3 teaspoons of a mix of chilli powder and chilli flakes to give the bread a nice bite!

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Hilly's Everyday Bread