Sour Cream White Loaf

Get some soft butter, grease and then line the base of a 19cm long or similar loaf tin. In a large bowl, mix the cream with 150ml cold water and 100ml boiling water, add the salt, sugar and yeast, then mix in the flour until it forms a rough ball. Cover with a damp cloth and leave for 10 minutes. Lightly oil a patch of worktop and gently knead the dough on it for 10 seconds by pressing gently on the middle of the dough, stretching it out gently to the edge, turning a quarter turn and repeating for your 10 seconds. Return the dough to the bowl, leave it to sit for another 10 minutes, repeat the quick knead two more times at 10 minute intervals, then leave for an hour. Pat the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin. Leave to rise for 60-9- minutes, dust the top with flour and bake at 200c/fan 180/gas mark 6 for about 45 minutes.