It’s all in that adjective: crusty. The reason soft, sliced sandwich bread is sealed in a plastic bag is to lock in the moisture, preventing the bread from getting stale and hard. While the inside of a crusty bakery loaf can be soft, having a chewy, hearty exterior is the key element.
INSTRUCTION
Place the egg and egg yolk in a jug and beat lightly to mix. Add enough lukewarm water to make up to 300 ml /10 fl oz. Stir well.
Place the flour, salt, sugar and yeast in a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Make a well in the center, add the egg mixture and work to a smooth dough.
Turn out onto a lightly floured surface and knead well for about 10 minutes, until smooth. Brush a bowl with oil. Shape the dough into a ball, place it in the bowl and cover with a damp tea towel. Leave to rise in a warm place 1 hour, until the dough has doubled in volume.
Preheat the oven to 220’C / 425’F / Gas Mark 7. Oil a 900-g / 2-lb loaf tin. Turn out the dough onto a lightly floured surface and knead for 1 minute until smooth. Shape the dough the length of the tin and three times the width. Fold the dough into three length ways and place it in the tin with the join underneath. Cover and leave in a warm place for 30 minutes, until it has risen above the tin.
Place in the preheated oven and bake for 30 minutes, or until firm and golden brown. Test that the loaf is cooked by tapping on the base with your knuckles – it should hollow. Transfer to a wire rack to cool.
INGREDIENTS
- 1 Egg
- 1 Egg yolk
- 150 – 200 ml / 5 -7 fl oz Lukewarm water
- 500 g / 1 lb 2 oz Strong white flour, plus extra for dusting
- 1 1/2 tsp Salt
- 2 tsp Sugar
- 1 tsp Easy-blend dried yeast
- 25 g / 1 oz Butter, diced
- Sunflower oil, for greasing
Making & Baking 