Recipe changed from Paul Hollywood’s bloomer
Bloomer Bread refers to a type of bread popularized by bakeries in London, England. It is somewhat denser than other white breads, with typically a thicker, crispier crust as well. It is used for sandwiches, toast, fried toast, etc. Leftover Bloomer Bread is considered very good for summer puddings.
Preparation time ：over 2 hours
Cooking time：30 mins to 1 hour
Serves：Makes 1 loaf
1000g/2lb strong white flour
2 x 7g sachet of instant yeast
2x320ml cold water
80ml olive oil, plus extra for kneading
extra oil and flour, for kneading
1. Mix 14g yeast and one cup of water.2. Place 900g flour in the stainless steel mixing bowl along with the salt and olive oil.3. Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 10 minutes).4. Pour a little oil onto a clean work surface. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.5. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.6. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.7. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.8. Make four diagonal slashes using a sharp knife across the top.9. Preheat the oven to 220/425F. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rackLitchi recommend dress the piece of bread with cream cheese, avocado, mango!Experience your fresh and energetic morning!