Large White Bloomer

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!

Large White Bloomer fantastic bread - made to share www.feastingisfun.com
Large White Bloomer fantastic bread – made to share www.feastingisfun.com

 

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??

 

Large White Bloomer www.feastingisfun.com
Large White Bloomer www.feastingisfun.com

 

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

2tsp Honey

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

Method :

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.

On a floured surface form the dough into a ball.
On a floured surface form the dough into a ball.
Roll the dough out until it is 2.5cm/1" thick.
Roll the dough out until it is 2.5cm/1″ thick.
Fold the top third, like an envelope.
Fold the top third, like an envelope.
Fold the bottom third up and over the top third.
Fold the bottom third up and over the top third.
Turn the dough over, you should have a lovely bloomer shape. Place on a greased baking tray.
Turn the dough over, you should have a lovely bloomer shape. Place on a greased baking tray.
Using a sharp knife cut 4-5 slashes across the dough.
Using a sharp knife cut 4-5 slashes across the dough.
Dust the loaf with flour.
Dust the loaf with flour.

 

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.

Large White Bloomer ready for the oven.
Large White Bloomer ready for the oven.

 

 

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.

Large White Bloomer a gorgeous, golden loaf.
Large White Bloomer a gorgeous, golden loaf.

 

 

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!!

Large White Bloomer leave to cool on a cooling rack.
Large White Bloomer leave to cool on a cooling rack.

 

 

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!!!

Large White Bloomer golden crust, white crumb delicious www.feastingisfun.com
Large White Bloomer golden crust, white crumb delicious www.feastingisfun.com

 

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.

Large White Bloomer homemade bread is the BEST! www.feastingisfun.com
Large White Bloomer homemade bread is the BEST! www.feastingisfun.com

 

 

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?

Sammie x

 

 

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

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