Fluffy, robust and easy to make, the dough can be divided up to make sandwich rolls, or halve the recipe to make 1 loaf. 

Farm-style white bread

Makes 2 x 30cm round loaves 

Ingredients

2 cups (500ml) tepid water
2 Tbsp (26g) sugar
1 Tbsp (10g) instant yeast
¼ cup (60ml) oil
5 cups (750g) cake flour
1½ tsp (7.5ml) salt  

Method

1. Stir together water, sugar and yeast. Set aside for 10 minutes until the surface of the mixture becomes frothy. Add oil. 
2. Place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment (or a large mixing bowl). 
3. Pour in the yeast mixture and knead on medium-low for 10 minutes, stopping to scrape down the bowl halfway through. (If kneading by hand, first use a wooden spoon to combine the wet and dry ingredients, then once the dough has roughly formed, turn out onto a working  surface and bring together with your hands, kneading until smooth and elastic). 
4. Lightly oil your mixing bowl, place dough inside and cover with cling wrap. Set in a warm place for 1 hour, or until it doubles in size and springs back when poked. 
5. Lightly flour your work surface and turn dough out, kneading a few times to remove the air. 
6. Dust the bases of two large oven-safe pots with flour.
7. Halve the dough and work each into a smooth ball, pinching the dough at the bottom. 
8. Place the doughs in their prepared pots, cover and set aside for another 20 minutes. 
9. Preheat the oven to 180ºC.
10. Score a shallow line down the middle-top section of each dough before placing in the oven and baking for 35-40 minutes. (Alternatively, bake one at a time.) 
11. Remove and cool in the pot for another 20 minutes before turning out to cool completely. Store at room temperature in a sealed container to preserve freshness, or pre-slice and freeze in an air-tight bag or container for up to 1 month. 

Wait for it… 

The signal of a perfectly cooked loaf lies in a tap! Simply remove the loaf from its tin, turn it over, then give the sides and base a tap with your knuckles. A hollow tap signals a light, cooked centre, while a heavier thud means the bread needs more time. 

Recipes & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Pull-apart pizza bread

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