Tuesday, 13 December 2011

White bread recipe

Soft white bread
500grams white bakers flour (4 cups) - ordinary flour will work, the texture just won't be as light and fluffy
1 tsp salt
1 sachet (8g) of instant dry yeast
300ml (1 1/4 cup) lukewarm water
1 tbsp sugar
1 1/1 tsp butter

1. Combine yeast and water and set aside for approx. 10 minutes until foaming
2. Sift flour and salt in to a bowl, then add sugar and rub in butter
3. Make a well in the centre of the dry ingredients and pour in the yeast mix
4. Combine dough, turn on to a lightly floured surface and knead for 10-15 minutes until elastic (if you have a Kitchenaid start with it, and then knead by hand for a few minutes)
5. Place dough in an oiled bowl, cover with a tea towel and set aside until doubled in size (30-60 minutes depending on temp)
6. Knock back (punch the air out) and knead by hand until smooth-approximately 10 minutes
7. Shape and place in a lightly oiled bread/cake tin and cover until doubled in size
8. Glaze with milk. Bake at 230C for 30 minutes. If the loaf sounds hollow when you tap it, it is ready, if not, put it back in the oven for a few more minutes

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