Crusty white bread

Ingredients 6
Servings 1


Serving Change
  • 25
    fresh yeast (compressed)
  • 15
  • 500
    lukewarm water
  • 1
    cake flour
  • 15
  • 30
    warm water


1. Mix the fresh yeast (or use 10 g active dried yeast), sugar and 100 ml (2/5 cup) lukewarm water in a bowl and leave until frothy (this is called sponging). 2. In a large bowl, mix 750 g flour with 10 ml (2 tsp) salt. Stir in yeast mixture and remaining lukewarm water to make a very soft dough. Flour board with remaining flour. Turn out dough onto board. Knead until satiny smooth, dimpled and soft (see tips). 3. Place dough in a large, lightly oiled, mixing bowl, cover with a clean tea towel and set aside until double in size. 4. Punch down (knead again) until smooth, shape into loaves and place each in a well-oiled or non-stick loaf pan. Cover with a tea towel and set aside to rise until double in size, 30 to 40 minutes. 5. Cut shallow slashes across tops of loaves, using a sharp knife. Mix 30 ml (2 tbsp) warm water with remaining 5 ml (1 tsp) salt and brush tops of loaves. Place loaf pans on a rack in centre of oven and bake at 180 ºC for 1 hour, or until risen and golden and loaf sounds hollow when tapped underneath. 6. Remove from oven. Carefully ease out of pans and cool completely on a wire rack. Makes 2 x 500 g loaves.

Read more on: bake


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.