About this recipe:This recipe makes two perfectly simple and perfectly good white loaves of bread. Great for sandwiches or a heavenly cheesy toastie!
1 tablespoon caster sugar
1 dessertspoon salt
1 tablespoon butter
1 (7g) sachet dried active baking yeast
4 tablespoons warm water (45 C)
825g bread flour
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Method Prep:3hr › Cook:35min › Ready in:3hr35min
In a small saucepan, heat milk until it bubbles. Remove from heat and add sugar, salt and butter. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 270g (10 oz) of the flour, then add the remaining flour, a little at a time, to make a moderately stiff dough.
Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough.
Cover the bowl with a clean damp drying cloth and leave to rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
Lightly grease two 23x12cm (9x5 in) loaf tins.
Punch down the dough and turn it out onto a lightly floured surface. Shape into two balls, cover and let rest 10 minutes. Shape dough into two loaves and place in pans; let rise until doubled (about 1 hour).
Preheat oven to 190 C / Gas mark 5.
Bake in preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.
This really is the perfect white loaf!!! I made it tonight and i can safely say its the best white loaf i have ever made i added a few mil's of extra virgin olive oil to the recipie for, flavour, texture and to extend the shelf life, thanks - 18 Oct 2010