Easy Peasy White Pan Loaf

This bread is a modified version a basic Ciabatta recipe. The whole process is done in a mixer, without any hand kneading so no floury work top to clean and very little washing up

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   First weigh out the flour into a mixer bowl. Add the salt and the yeast, keeping them separate.
   Measure 20ml vegetable oil into a jug. Then add to it the cool water.
   Fit a dough hook to the mixer and start it on slow speed adding about 3/4 of the oil and water mixture. When it starts to come together add the remaining water and oil slowly. Increase the mixer to medium and allow it to beat the dough for 10 minutes. You should end up with a very soft and smooth dough.You may have to add a little more water according to the absorption of the flour you are using. A good rule of thumb is.. if the dough starts to climb up the dough hook it needs a little more water. Very lightly oil a loaf tin 10mm x 26mm x 25mm.app. Tip the dough into the tin, it should be very soft a little sticky. Cover with a tea towel or place in a plastic bag to prove,at room temperature. This will take about an hour. While it is proving set the oven to heat at 220c. Place in the oven for 10 minutes and then reduce the heat to 200c. Cooking time is about 35 minutes but can vary with different ovens, and also the degree of colour you prefer. Turn out onto a cooling rack after doing the usual checks like sounding the bottom.