White Bread

Ingredients

  • 500g Strong White Flour (plus extra for dusting)
  • 1 TSP Salt
  • 7g Fast Action Yeast
  • 3 TBSP Sunflower/ Vegetable Oil
  • 300 ML Tepid Water

Preparation Time – 2 hours 15 mins                                 

Cooking Time – 25-30 mins

I am a huge foodie and love to spend time in the kitchen creating different recipes. I honestly do believe enjoying food is an important part of life and would hate to be one of those people who don’t really care about what they eat or have any interest in cooking. I love to see people enjoying my food but I honestly have to say one of the things I get the most enjoyment and satisfaction out of making is a simple, white loaf of bread.

I used to be like a lot of people when I came to making bread, I would just think “oh I don’t have time” or “why would I go through all of that effort when bread is cheap enough to buy” but that all changed when I made my first loaf. Now I know that bread can take a while with having to include proving time but it really is so easy and I don’t know what it is but I almost feel proud when I see my bread rising and nothing beats the smell of freshly cooked bread flowing through the house it is definitely worth it.

Most bread recipes call for 7g of fast action yeast which is why I like to buy the boxes of the yeast sachets as each sachet is 7g and I find these last longer as the tins of yeast usually have to be used within a few months of opening, whereas you are only opening the sachet you want to use at the time.

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First off you only need 5 ingredients to make a good loaf of bread and most of these you will probably already have in your food cupboards. So you are going to start by adding the flour, salt and yeast to a large mixing bowl, stir these together.

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Next make a well in the centre of the flour mix and pour in the water and oil.

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Mix well. If the dough seems a little too stiff add another tbsp of water.

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Tip onto a lightly floured surface and knead for a few minutes until the dough is smooth and starts to get an elastic type feeling.

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Once the dough is smooth shape into a ball and place into a clean greased bowl and cover with cling film or a damp, clean tea towel.

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Leave to prove for around an hour or until dough has doubled in size.

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Tip dough out onto a clean surface and knock back the dough.

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Carefully shape dough back into a ball and place onto a baking tray. Leave to prove for another hour or until dough has doubled in size.

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Place in the oven at 220°C/200°C/Gas mark 7 for 25-30mins. If you are unsure if your bread is done, stick a sharp knife through and if the knife comes out clean it is done (another way to test this is tapping on the bottom of the bread, it will sound hollow when it is done).

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