White Bloomer Loaf

White Bloomer Loaf

Servings: 10
Total time: 2h 50m
Calories: 222 kcals
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500g white flour
2 tsp salt
7g fast-action yeast
3 tbsp olive oil
300ml water, tepid


In a large bowl mix flour, salt and the yeast.
Create a well in the centre, then add slowly add the olive oil and water. Then mix into a dough. If the dough seems stiff add more water 1 tablespoon at a time.
Flour your work surface and knead the dough for around 10 mins.
Once the dough is smooth, place it in a lightly oiled bowl and cover with a tea towel or cling film. Leave to rise until it has doubled in size. This should take approximately 1 hour.
Line a baking tray with baking paper. Punch the air out and pull the dough in on itself then gently mould the dough into a ball.
Place it on the baking paper to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7.
With a sharp knife cut a cross on the top (5cm long). Then dust the load some extra flour.
Bake for 25 mins until golden and it makes a hollow sound when tapped on the bottom.
Leave to cool before slicing.

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