HOME MADE WHITE BREAD ( SUPER EASY RECIPE)

HOME MADE WHITE BREAD ( SUPER EASY RECIPE)

Homemade bread is not only tasty, but it's also easy to make and thrifty. This recipe does not require a bread machine or mixer (although the mixer is recommended).

Today I will show you how to make White Bread at home. Making your own bread is surprisingly simple and highly enjoyable; it not only delivers delicious results but it is immensely satisfying. Once your have tried it, you will find yourself hooked.

Ingredients

500gr strong white bread flour
40gr soft butter
12g/2 sachets fast-action dried yeast
2 tsp salt
about 300ml tepid water (warm not cold – about body temperature)
a little olive or sunflower oil

Directions

Step 1: I am using Kitchen Aid, if you don’t have it, it will take some tome to kneed the dough. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Mix all the ingredients on low speed.
Step 2: Add half of the water and mix. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Keep going until the mixture forms a rough dough. Kneading the dough stretches the gluten and makes the dough elastic.
Step 3: Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your kitchen.
Step 4: Line a baking tray with baking or silicone paper.
Step 5: Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Gently turn and smooth the dough into a round loaf shape.
Step 6: Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
Step 7: Preheat the oven to 220C or 425F.
Step 8: After an hour the loaf should have proved (risen again). Sprinkle some poppy seeds on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern.
Step 9: Put the loaf on a baking tray into the middle of the oven. Pour cold water into the empty roasting tray and place that at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.
Step 10: Bake the loaf for about 30 minutes or until risen and golden. When its cooked, turn onto a wire rack to cool. Enjoy the white bread with soup, salad, with jam or any savory topping.

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