Making A Traditional Farmhouse Loaf

I decided that i fancied making a plain and simple loaf on Sunday.So i decided to make a good old fashioned farmhouse loaf.I got the recipe from a book called the 'Bread Machine Kitchen Handbook' by Jennie Shapter.Although the recipes are designed around a bread machine they are easily adaptable.
I made the dough mixture and after kneading it for 10 minutes or so put in a bowl wrapped it in clingfilm and left it to prove for about 1 hour.I then took it out,knocked it about for a few minutes then put it in a greased bread tin,covered it in cling film again and left it to rise for about another hour.This was then baked in the oven for about 50 minutes.
When it was taken out of the oven it came out of the tin straight away,which is always a result.I tapped it to see if it sounded hollow and cooked then placed it on a wire rack to cool.
When Mrs Monday Baker cut it later it made a perfect slice of bread(In fact i am just writing this having enjoyed 2 slices of toast with jam on it).

The recipe book i got the recipe from gives ingredient amounts for small,medium and large.I  used the large amounts.

                                  Traditional Farmhouse Loaf Recipe

375 ml of water plus 1 tbsp.
525g white bread flour plus extra for dusting.
75g wholemeal bread flour.
2 tbsp skimmed milk powder.
2 tsp salt.
2 tsp granulated sugar.
2 tbsp butter.
1 1/2 tsp of dried yeast.

 
1.Add the white flower and wholemeal flour into a mixing bowl.
2.Add the skimmed  milk powder.
3.Add the salt.
4.Add the granulated sugar.
5.Add the dried yeast.
6.Stir in.
7.Add the butter and mix in thoroughly.
8.Make a well in the middle and add the water slowly,mixing all the time.
9.When all the water is added mix until all the flour is off the edges of the bowl and you have a rough shaped ball.

10.Lightly dust your worksurface and place your ball of douhg on the surface.
11.Knead for ten minutes or so.
12.Place back in mixing bowl,cover with clingfilm and leave somewhere warm to prove for about an hour.
13.Lightly grease your bread tin.
14.Take your dough out of the bowl and knock back for a few minutes.
15.Shape to fit into your bread tin and recover in clingfilm.
16.Leave in a warm place,to rise again,for about another hour.
17.Remove the clingfilm.
18.Score the centre of the loaf with a sharp knife('Reasonably deeply' says Mrs Monday Baker).
19.Coat the loaf lightly in water and dust with white flour.
20.Place the loaf in your oven,200f, and bake for 40 to 50 minutes.
21.Take your loaf from your tin.If it sounds hollow when you tap it,it is done.If not return to oven for about 5 minutes.
22.Place on wire baking tray to cool..
23.SLICE AND ENJOY.

 

The Monday Baker