White Bread

Name: White Bread
Total time: 8700 s
Yield: 1 loaf
Cuisine: British
Ingredients: 400 g flour; 275 ml warm water; 25 ml vegetable oil; 1 tsp yeast; 2 tsp salt; 1/4 tsp sugar; 1 splash milk to brush atop the loaf

Amateurish Chef @cook_23933533

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Amateurish Chef @cook_23933533

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Ingredients

2 hours 25 mins

1 loaf

400 gflour
275 mlwarm water
25 mlvegetable oil
1 tspyeast
2 tspsalt
1/4 tspsugar
1 splashmilk to brush atop the loaf

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Steps

2 hours 25 mins

1

Sprinkle the yeast and sugar onto the warn water in a jug and let it sit for five minutes. Mix until you get cloudy water.
2

In a standing mixer put the flour in the bowl and mix with the dough hook to form a well.
3

Pour a small amount of the yeasty water into the flour and combine, then add a 1/2 teaspoon of salt. Continue this process until fully combined and forms a sticky dough.
4

Measure out the oil and, whilst the dough is slowly mixing, pour in the oil. This won't look very good but let the machine knead it for another 5 minutes on a low speed, then 10 on a medium speed. When the dough begins to pull away and sticky to the touch, it is ready to put onto a floured surface.
5

Give it one final knead and form into a ball shape. Test the dough to see if it springs back. Place in an oiled glass bowl and cover with cling film and let it prove for 45 minutes at a 40°C temperature oven.
6

Take out the dough and transfer it into a tin and slice the top. Prove for a further hour without cling film.
7

After the hour the bread should have risen significantly. Brush milk on top of the loaf and then sprinkle on top some flour and brush that all over. Bake at 180°C for 40 minutes, and let cool.