- 3 1/3 cups (500g) Lighthouse Bread & Pizza Flour
- 1 sachet (7g) dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
- 2 tsp sugar
- 2 tsp salt
- 1 1/3 (330ml) lukewarm water
- 1 egg, lightly beaten
Combine flour, yeast, salt and suagr in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough.
Turn dough out onto a floured surface and knead for 8 - 10 minutes or until dough is smooth and elastic.
Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45 - 60 minutes or until doubled in size.
Preheat oven to 220°C (200°C Fan Forced)
Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin or on a lined baking tray. Stand in a warm place for 30 minutes or until doubled in size.
Brush loaf with the lightly beaten egg and score the top of the loaf with a sharp knife.
Bake for 25 - 30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing.