Basic White Bread Recipe
Posted July 7, 2020 by Squires Kitchen Shop
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
- 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
- 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.