Basic white bread

Ingredients 5
Servings 1


Serving Change
  • 720
    white bread flour
  • 10
  • 25
    butter or margarine
  • 10
    instant yeast
  • 450
    lukewarm water


Preheat the open to 200 ºC (400 ºF). Grease two 22 x 13 x 6 cm loaf tins with lard or margarine. Place the white bread flour, salt and instant yeast in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the water, a little at a time, and mix until a soft dough is formed. Place the dough on a work surface and knead as follows: fold the dough towards you and push away with heel of your hand. Initially the dough will feel sticky, but as you proceed the dough will become elastic and smooth and no longer stick to your hands. Place the dough in a bowl and cover with clingwrap. Leave to rise in a warm place until doubled in bulk. Punch down and divide in two. Shape each half into a long roll, fold in the ends and place in the prepared loaf tins. Cover with clingwrap and leave to rise in a warm place until the tins are filled with the risen dough. Remove the clingwrap and sprinkle each loaf with a little white bread flour or brush with whisked egg. Bake for 15 minutes, turn the pans around, reduce the heat to 180 ºC (350 ºF) and bake for a further 20-25 minutes. If you want a crisp crust, turn the loaves out and bake directly on the oven rack for the first 10 minutes. The bread is done when it makes a hollow sound when tapped an the bottom with your knuckles. Turn out on a wire rack to cool. Cover with a clean cloth. Makes two small loaves.

Read more on: starch  |  bake


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