Breads
Recipes
- White Bread
Ingredients
Makes two 23 x 13cm/9 x
5in loaves
-
50ml/2fl oz/1/4 cup lukewarm water
-
15ml/1 tbsp active dried yeast
-
30ml/2 tbsp sugar
-
475ml/16fl oz/2 cups lukewarm milk
-
25g/1oz/2 tbsp butter or margarine, at room
temperature
-
10ml/2 tsp salt about 900g/2lb/8 cups strong flour.
Method:
-
Combine the
water, yeast and 15ml/1 tbsp of the sugar in a
measuring jug and leave for 15 minutes until frothy.
-
Pour the milk
into a large bowl. Add the remaining sugar, the
butter or margarine, and salt. Stir in the yeast
mixture, then stir in the flour, 150g/5oz/1 1/4 cups
at a time, until a stiff dough is obtained.
-
Transfer the
dough to a floured surface. Knead the dough until it
is smooth and elastic, then place it in a large
greased bowl, cover with a plastic bag, and leave to
rise in a warm place until doubled in volume, about
2-3 hours.
-
Grease two 23 x
13cm/9 x 5in loaf tins. Punch down the dough and
divide in half. Form into loaf shapes and place in
the tins, seam-sides down. Cover and leave to rise
again until almost doubled in volume, about 45
minutes. Meanwhile, preheat the oven to 190C/375
F/Gas 5.
-
Bake until firm
and brown, about 45-50 minutes. Turn out and tap the
base of a loaf: if it sounds hollow the loaf is
done. If necessary, return to the oven and bake for
a few minutes longer. Turn out and cool on a wire
rack.
Breads Recipes -
White Bread Recipe
