A bloomer is a classic British loaf suitable to use for sandwiches, toast or as a container for stuffing. Possibly one of the most recognisable loaves, it is a large long loaf with wide diagonal slashes, a dark brown crust and an oval cross section that makes it particularly suitable for ‘doorstep’ (very chunky) sandwiches.
One of the faults that occurs with this loaf is a bubble below the crust, that can make it difficult to spread with runny fillings – for example Marmite or Jam. This is best prevented by making sure the loaf is tightly rolled.
Here is the recipe for the bread: –
Ingredients
- Strong white bread flour – 500g
- 10g salt dissolved in 300ml of water
- 10g Allinson’s Easy Bake Yeast
- 30g butter
- Beaten egg to brush
Method
- Mix the dry yeast into the flour
- Cut the butter into small pieces and add to the flour
- Add the salted water to the flour
- Work the ingredients into a dough and knead to perfection
- Leave to rise (prove) for an hour or two at room temperature until doubled in size
- Knock back
- Roll the dough into an elongated oval and roll back towards you (like a swiss roll would appear)
- Brush the top with the beaten egg
- Cut three or four slashes across the top of the loaf with a sharp knife (I find an old bread knife works best) about a centimetre deep
- Second proving
- Cook at 220 for 35 – 40 minutes
- Cool on a wire rack
- Enjoy with a good Cheddar cheese, a slice or two of onion, salted butter, gherkins and maybe a bit of Branston pickle