White bread

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Well I finally got the guts up on the weekend to make bread from scratch. With out a bread machine or from a box mix. The end result was pretty good even if I do say so myself. If you decide to also give it a try. Good luck. It is fairly time consuming but the final result is worth it. The recipe makes 2 loaves.

Firstly, combine the water, dried yeast and half the sugar in to a small bowl. Stir and allow to stand for 15 minutes.

In a large mixing bowl pour the milk, adding the remaining sugar, butter and salt. Stir in the yeast mixture.
Stir in the flour in half at a time. It will start to come together. I stirred mine until it came together in the bowl. Be patient it takes longer than you think it might. Once it has comes together turn it out onto a floured bench for kneading.

Knead for about 10 minutes or until the dough is smooth. Place the dough in a large lightly greased mixing bowl. Cover with cling wrap and keep in a warm place for 2-3 hours until it has doubled in volume.

After it has risen knock it back simply by punching the dough down. Cut the dough in half and shape to suit the tin. Or like mine shape into a loaf. Cover the loaves again with cling wrap allowing room for them to double in size again. That should take 45 minutes to a hour. Whilst they are rising preheat your oven to 190 degrees celcius.

Bake your bread for 45-50 minutes. Until it is firm and sound hollow when you tap it. Remove from the tin and allow to cool on a wire rack.

Well mine turned out better than i thought. Until next time, happy cooking. Kate.

***Ingredients
  • 50 ml lukewarm water
  • 1 tbsp dried yeast
  • 2 tbsp sugar
  • 450 ml lukewarm milk
  • 2 tbsp butter, at room temperature
  • 2 tsp salt
  • 850-900 g strong white bread flour

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