Basic white bread

Ideas
1 serving Prep: 20 mins, Cooking: 35 mins
Rate this recipe
Starch

By Food24 November 03 2009
0
SHARES
1.9k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

680.00 g flour — white bread
10.00 ml salt
10.00 g Superbake Instant Yeast
30.00 ml oil
450.00 ml water — lukewarm
Tap for ingredients
Tap for ingredients

Method:

Place flour, salt and yeast in a large bowl. Mix water and oil together in a jug. Pour water mixture into bowl and mix quickly to form a soft dough.
Turn out on to a floured surface and begin kneading. Knead by folding the dough in half towards you, then push down and away from you, using the heel of your hand. Give the dough a quarter turn and repeat this process. Knead for 10 minutes until dough is smooth and elastic.
Place dough in a large greased bowl and cover with a damp tea towel. Leave to rise in a warm place for 60-90 minutes, until doubled in size.
Knead dough lightly again for 2 minutes. Press out to form a flat shape the length of your baking tin and 3 times the width. Fold the extra width in towards the centre, then place carefully in the greased and lined baking tin with the join in the dough underneath. (Line the baking tin with greaseproof paper to prevent discolouration from the tin and so that the bread can be easily removed from the tin.) Cover again and leave to rise for another hour until doubled in size. Bake in preheated oven at 220 ºC for 30-35 minutes until golden. Makes 1 loaf.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.