About this recipe:This classic recipe yields a couple of loaves of tender white bread with a golden brown crust.
2 tablespoons active dry yeast
1 tablespoon sugar
235ml semi skimmed milk
2 tablespoons cooking margarine, softened
800g bread flour
1 tablespoon salt
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Method Prep:25min › Cook:25min › Ready in:50min
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until frothy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 400g of the flour and the salt; stir until well combined. Add the remaining flour, a few spoonfuls at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp tea towel and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 200 degrees C/Gas Mark 6.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 23x12 cm/9x5 inch loaf tins. Cover the loaves with a damp tea towel and let rise until doubled in volume, about 40 minutes.
Mist loaves with water and bake for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.
I used seeded wheat bread flour and it was amazing. But the Preparation Time is not accurate because it doesn't take into account the 10 minutes for the yeast or the 1 hour 40 minutes that the dough needs to rise. - 19 Nov 2011
I used this recipe for my first attempt at making bread and it was fantastic. Recipe was really easy to follow. As previously mentioned, the prep time is a little incorrect, but otherwise it's lovely! - 15 Aug 2013