When mixing this bread you should aim at a soft dough. If the dough feels too hard, add a little water at a time, if it is too sticky, gradually add teaspoons of flour until the bowl is clean, and the dough is still soft. Happy Baking!!
Classic White Bread Recipe
Preparation time: 20 mins; Resting time: 90-120 mins; Baking time: 35-40 mins; Makes: 2 pound loaf
- 550g (4½ cups) flour
- 1½ teaspoons instant yeast (1 envelope active dry yeast)
- 1½ teaspoons salt
- 2 tablespoons sugar
- 30g (2 tablespoons) room temperature butter or margarine, diced
- 400ml (1⅔ cup water), lukewarm water
- 1 tablespoon butter, melted
- Preheat the oven to 400ºF (200ºC) ten minutes before using. Grease a 9 x 5-inch loaf pan and line the base with parchment.
- Sift the flour, yeast, salt and sugar into the bowl of your stand mixer. Make a well in the centre and add the butter and water into the well. Mix for 3 minutes on low speed then check the dough. If it’s too sticky add 1 teaspoon flour at a time until the dough looses stickiness and the sides of the bowl becomes clean. You are aiming at a soft dough. It should not be firm. Continue kneading for another 5 minutes on the next higher speed.
- Remove the dough and place it in a lightly oiled bowl and set it aside for 1 hour or until it doubles in size.
- Remove the risen dough from the bowl and place it on a lightly floured surface. Gently pat the dough into a 9 x 14-inch (23 x 35cm) rectangle. Roll the shorter side of the rectangle into a tight cylinder. Pinch the seams together and tuck the edges firmly into place. Place the cylinder into the prepared pan, seam side down. Cover with an oiled cling film or large polythene bag and set aside for 45-60 minutes or until risen above the rim.
- Brush the top with the melted butter and bake in the middle rack, 35-40 minutes or until fully cooked and golden on the outside. Remove and transfer to a cooling rack after 5 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Point to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 400ºF (200ºC) for 35 minutes.
Step By Step Photos
Sift the flour, yeast, salt and sugar into the bowl of your stand mixer. Make a well in the centre and add the butter and water into the well. Mix 3 minutes on low speed (you are aiming at a soft dough), then a further 5 minutes. Place dough in an oiled bowl and set aside to rise.
Gently pat the dough and form into a 9-inch wide rectangle. Roll tightly, pinch the seams and tuck the sides. Place into the prepared pan, seam side down.
Set aside to rise above the pan. Brush with melted butter and bake 35-40 minutes or until golden on top. Brush with remaining melted butter and set aside to cool.
I used 550g flour exactly and 12/3 cups water (not filled to the bream)-the bread weighs 860g just shy of 2 pounds.