Another Regenerative Churchill Strong Bread Flour recipe to mark the launch of our three new regens in Waitrose! This Country Loaf is a brilliant bake to try at home, quick and easy and makes for extremely tasty sandwiches!
- Baker: Sophie Carey
- Makes: 1 Large Loaf
- Prep time: 30 minutes (plus proving time)
- Bake time: 45 minutes
- Flour used: Matthews Regenerative Churchill
Regen Churchill Country Loaf Method:
- Combine the water, yeast, and honey and leave to sit for 5 minutes while you weigh the rest of your ingredients.
- Weigh the flour and salt into the bowl of a stand mixer and add in the water mixture when ready.
- Set the mixer on a low speed for 3 minutes to combine the ingredients and hydrate the flour.
- Add the butter and turn the mixer up to a fast speed for at least 6 minutes, but you may need to leave it for 8. Mix until the dough is smooth and shiny, it shouldn’t be sticky but shouldn’t be dry and tough either.
- Place the dough in a bowl and cover with cling film or a tea towel. Pop it somewhere warm (like the kitchen or an airing cupboard) for 1 hour - preheat the oven to 200 degrees Celsius.
- After 1 hour, the dough should be doubled in size. Tip it out onto a lightly floured counter and gently flatten into a rectangle - fold the long edges in towards the centre and then roll the rest of the dough tightly.
- You could then need to push the ends in to shorten, or roll out slightly more to lengthen depending on the length of your tin.
Grease a large loaf tin with butter or spray grease, then place the loaf in with the seam on the bottom. - Cover again and leave to rise for a further hour until the loaf fills the tin well. Once risen, dust the top of the loaf generously with flour and use a sharp knife to score a long line down the centre.
- Bake for 35-45 minutes or until golden brown and well risen. Remove from the loaf tin immediately and cool on a wire rack for an hour before slicing. Then serve however you like - we made sandwiches - hope you enjoy!
