Classic White Bread Loaf
I followed a Recipe too make this - before I was just about too put it in the oven - I slit the raw bread dough with a long sharp knife - 3 time's from the top and then I put some Pasteurised milk inside the cap of the carton of milk and then I dabbed milk with my finger over the top of the raw bread too give a milk wash and then I covered some bread flour over the top and then placed in the oven - I baked for 30 minutes - it was cooked,could not be sure that the bottom of the bread sounded hollow,so I put my long wide - sharp knife in the bottom of the bread,too see if the knife would come out clear and it did - I used the nexted,sized baking tin,up - but I could have possibly baked the bread for another 10 minutes.
Classic White Bread Loaf
I followed a Recipe too make this - before I was just about too put it in the oven - I slit the raw bread dough with a long sharp knife - 3 time's from the top and then I put some Pasteurised milk inside the cap of the carton of milk and then I dabbed milk with my finger over the top of the raw bread too give a milk wash and then I covered some bread flour over the top and then placed in the oven - I baked for 30 minutes - it was cooked,could not be sure that the bottom of the bread sounded hollow,so I put my long wide - sharp knife in the bottom of the bread,too see if the knife would come out clear and it did - I used the nexted,sized baking tin,up - but I could have possibly baked the bread for another 10 minutes.
Open in Cookpad AppSteps
- 1
Mix the flour,yeast,sugar and salt in a big bowl.Using your fingertips rub in the butter until only fine 'crumbs' are left.Mix in the water with a cutlery knife.
- 2
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- 3
Lightly grease the mixing bowl with some oil.Put the dough back in,cover the bowl with a clean tea towel and leave to rise until doubled in size - about 1 hour depending on how warm your kitchen is.
- 4
Knock back the dough by gently kneading just 5 times to get the air out.Mould into a smooth oval and lift into a lightly oiled 900g/2 lb loaf tin.
- 5
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200oC/180oC fan/ gas mark 6.
- 6
Lift the tin onto the middle oven shelf and bake for 30 - 35 minutes,until you can lift the bread loaf from the tin and when you tap the base it sounds hollow.Cool on a wire rack.
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Comments
Adding flour too your hands can help prevent stickiness when handling the dough and so can lots of olive oil - later in the process,particularly when forming a flat Pizza bread base.