Plain White Bread
450 grams strong flour
1 tablespoon active yeast
1/2 teaspoon salt
300 mL warm milk (or water, or a mixture of both)
1 tablespoon sugar
1 tablespoon oil
Place the yeast in a small bowl with the warm milk, sugar and oil. Leave this to sit for 5 minutes, until the surface has gone frothy.
Take a large bowl and sift the flour and salt into it. Combine the two mixtures by pouring the liquid slowly into the flour, bit by bit, mixing as you go with a wooden spoon, until the dough is too stiff to be mixed.
Sprinkle some flour onto the clean kitchen bench and turn the dough out of the bowl, along with all the bits of flour that were not incorporated into the dough. Begin to knead the dough and continue for 5 to 10 minutes. It should be really soft and maybe slightly tacky, but not sticky. If dough is sticking to your hands you can powder them lightly with flour, but don't add flour to the dough or it will become too dry.
Place the dough back into the mixing bowl, cover and leave it for an hour or so until it is doubled in size.
Gently press the air out of the dough, take it out and shape it into a loaf and place it in the loaf tin. Leave it to rise again for about half an hour.
Heat the oven to 200 degrees celsius. When the oven is hot and the bread risen bake the loaf for about 40 minutes.
450 grams strong flour
1 tablespoon active yeast
1/2 teaspoon salt
300 mL warm milk (or water, or a mixture of both)
1 tablespoon sugar
1 tablespoon oil
Take a large bowl and sift the flour and salt into it. Combine the two mixtures by pouring the liquid slowly into the flour, bit by bit, mixing as you go with a wooden spoon, until the dough is too stiff to be mixed.
Sprinkle some flour onto the clean kitchen bench and turn the dough out of the bowl, along with all the bits of flour that were not incorporated into the dough. Begin to knead the dough and continue for 5 to 10 minutes. It should be really soft and maybe slightly tacky, but not sticky. If dough is sticking to your hands you can powder them lightly with flour, but don't add flour to the dough or it will become too dry.
Place the dough back into the mixing bowl, cover and leave it for an hour or so until it is doubled in size.
Gently press the air out of the dough, take it out and shape it into a loaf and place it in the loaf tin. Leave it to rise again for about half an hour.
Heat the oven to 200 degrees celsius. When the oven is hot and the bread risen bake the loaf for about 40 minutes.
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