Hello and thank you for stopping by. I’m so excited to share my recipe for a Large White Bloomer today. This loaf is easy to make and even easier to eat!!
I was inspired to make this Large White Bloomer by a loaf I saw on Twitter. Ooh it looked good and I knew I had to try and make my own loaf. I’m so glad I did and in true feastingisfun style I’m sharing the recipe with you!
Now you may wonder why you should make your own bread? Most supermarkets sell freshly baked bread and most high streets still have a bakery. I can honestly say that nothing beats the taste and smell of fresh, homemade bread. You know exactly what has gone into your loaf? Have you looked at the ingredient list on plastic wrapped bread lately? Even supermarket bakery bread can contain flavour enhancers, flour improvers and all manner of other unwanted additives.
Ok so you’re not bothered by the additives in bread. What about the cost?? My Large White Bloomer is made with organic, stone ground flour and costs no more than £1.00 to make!! Have I got your attention??
We are a family of five and we get through a lot of bread. It is simply too cost effective for me NOT to make our own bread. No we don’t eat all organic food. Yes I do occaisionally buy bread – and everytime I do it reminds me why I bake my own. It takes very little time, especially if you use a bread maker or stand mixer to do the kneading/mixing part for you. Even if you knead by hand, double up on this recipe, pop one loaf in the freezer and timewise you’re quids in.
Have I convinced you?? What I love about this Large White Bloomer is, the only piece of baking equipment you need is a baking tray. Which will also enable you to bake my Wholemeal Cob Loaf.
Recipe : Makes 1 Large White Bloomer
380ml/14 fl oz Warm Water – body temp.
3tsp/1.5 Sachet Dried Easy Bake Yeast – I used Allinson
675g/1.5lb Strong Plain White Flour, plus extra for dusting and rolling
1.5tsp Salt – I use Maldon Sea Salt
25g/1oz Unsalted Butter
Note : if making by hand, knead the dough for 10-15 minutes before proving. The dough will be sticky to start but continue kneading and it will transform into a soft, pliable dough.
The ‘bowl’ refers to a large bowl for hand mixing, a stand mixer bowl, or a bread maker pan.
Place the water into a bowl. Add the yeast and honey. Use your clean fingers to swish and mix everything together.
Add the flour. On top add the salt and butter.
In all methods stir the ingredients with the end of a wooden spoon 10 times.
Set your bread maker to dough cycle and start.
Attach a dough hook to a stand mixer. Mix on low – medium speed for 15 minutes. Stop the mixer, clean the dough off of the hook, form into a ball, place back into the bowl and cover with a damp cloth. Leave in a draught free place until doubled in size.
If mixing by hand bring all the ingredients together using one hand and proceed as above for kneading. Form the dough into a ball, place into a bowl and proceed as for stand mixer.
When the dough cycle is complete, restart the mixing cycle on your bread maker. Allow to mix and knock back your dough for 5 minutes. Follow instructions with the photographs.
For stand mixer or hand mixed dough, once the dough is doubled in size, punch down into the bowl to knock back the dough. Hand knead the dough on a lightly floured surface for 5 – 10 minutes until the dough is elastic and smooth.
Whichever method you use, once the dough has been knocked back and mixed or kneaded, place on a lightly floured surface.
I actually used the excess flour from the worktop to dust my loaf with – waste not want not!!
Cover the loaf with a clean , dry cloth and leave again in a draught free place until doubled in size, mine took 45 minutes on a warm day, don’t worry if it takes longer. Actually the longer bread takes to rise (prove) the deeper the flavour.
15 minutes before your loaf is ready to bake, place a tray/grill pan in the bottom of the oven and fill with water. Preheat your oven to its hottest setting- mine is 250C.
When your loaf is doubled in size remove the towel.
Place your loaf in the middle of the preheated, steamy oven, turn the heat down immediately to 225C and bake for 20 – 30 minutes depending on how dark you like your crust. My loaf was baked for 25 minutes.
When golden and crusty remove your Large White Bloomer from the oven.
Carefully – it’s hot – turn the loaf over and rap your knuckle against the base. The bread is baked if you hear a hollow sound.
Transfer your bread to a cooling rack – this will avoid it getting a soggy bottom. Breathe in deeply. Remember this smell. This is the wonderful smell of your homemade bread. You can’t buy that!!
Although it is so tempting to slice straight into your loaf, it’s better to leave it to cool completely as it will slice better. If you can’t resist tearing a chunk off go ahead!! It might be a good idea to bake another loaf, as warm bread is addictive and easily snaffled!!!
When I make bread for people as a gift (and I use the word make in it’s loosest term as my bread maker does the hard stuff!) it always receives a rapturous welcome. Actually out of everything I bake it is probably the MOST appreciated.
If you make this loaf I’d love to see it. Find me on Twitter @sammiefeasting.
Do you share your baking? If so, who with?