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Basic White Bread Recipe

Posted July 7, 2020 by Squires Kitchen Shop

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A Basic White Bread Recipe - makes 2 small loaves (400g baked weight) or 1 large loaf (800g baked weight)!
You will need:
Making The Bread

  • Stir flour, yeast and salt together in a large bowl. Add water to powders
  • With a spatula/spoon bring the ingredients together to form a rough dough
  • Transfer onto a lightly floured surface and knead well for about 10 minutes
  • At the end of mixing/kneading the dough should be soft and smooth but not sticky – adjust with extra flour or water if you think it is required
  • Put the dough into an oiled bowl and let rise for 45 min covered with plastic/cling film
  • After 45 min knock back/de-gas the dough by punching lightly
  • Rest covered for a further 15 minutes
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  • For small loaf divide dough into 2 equal pieces
  • Form into a ball and rest for 10 minutes under plastic/damp cloth to prevent drying of dough.
  • After 10 minutes mould to a loaf shape by flattening lightly and rolling up like a swiss Roll
  • Place into greased bread tin
  • Cover tins lightly with plastic sheet/damp cloth
  • Put tins in a warm place and allow dough to rise - this will take 1-2 hours depending on the dough temp and room temp
  • When the bread reaches the top of the tin dust the top if desired and cut with a sharp knife across the top
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  • Bake in the oven at 235˚C conventional (200˚C Fan) for 25-30mins. Bread should sound hollow when tapped
  • Place a baking tray in the bottom of the oven, heat up and drop in a cup of cold water as you load the bread, this will generate steam and give the bread better volume and crust.

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