Split Tin

This is a nice plain white bread.  It makes one loaf and is fairly easy.

500g/5 cups white bread flour
10ml/2 teaspoons salt
1pk instant yeast
300ml/1 cups lukewarm water
60ml/4 tablespoons lukewarm milk


1.  Lightly grease a 900g loaf tin (18,5 x 11,5cm). Sift the white bread flour, yeast and salt together in a large bowl and make a well in the centre.
2.  Add the water and milk to the centre of the flour and using your fingers, mix in a little flour.  Gradually mix in more of the flour from around the edge of the bowl to form a firm dough.
3.  Turn out the dough on to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.  Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise, in a warm place, for 1-2 hours, or until the dough has doubled in bulk.
4.  Turn out on lightly floured surface and knock back (punch down).  Shape into a rectangle, the length of the tin.  Place in prepared tin.  Cover and leave to rise in a warm place, for about 20-30 minutes.
5.  Using a sharp knife, make a deep central slash the length of the bread; dust wih flour.  Leave 10-1 minutes.
6.  Meanwhile, preheat the oven to 230C.  Bake for 15 minutes, then reduce the oven temperature to 200C and bake for a further 25-30 minutes, or until golden and bread sounds hollow when tapped on the base.
7.  Turn out on to a wire rack to cool.