Basic White Bread 1 tsp sugar 450 ml warm water 1 tbsp dried yeast 750 g strong plain white flour 3 tsp salt Dissolve the sugar in 150 ml water Sprinkle the yeast and whist.
Basic White Bread
- 1 tsp sugar
- 450 ml warm water
- 1 tbsp dried yeast
- 750 g strong plain white flour
- 3 tsp salt
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Dissolve the sugar in 150 ml water
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Sprinkle the yeast and whist. Leave for 20-30 minutes until frothy on top (If using instant yeast, please see the note at the bottom of the recipe)
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Put the flour and salt in a bowl
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Make a well in the centre and pour in yeast mix and the rest of the water, mix to a dough
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Turn the dough out on a floured surface and knead for 5-10 minutes until smooth and elastic
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Shape into a ball, put in a a bowl and cover with oiled cling film or a clean tea towel, to prevent a skin forming
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Sit the dough somewhere warm for 1-2 hours until doubled in size
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Knock back, cut the dough in half, shape each peace and put into 2 buttered 900 g loaf tins
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Preheat oven to 220°C
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Cover and prove for 30-40 minutes until the dough fills the tins
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Dust with flour and bake for 30 minutes or until the loaves sound hollow when tapped on the base
Note: If you are using instant yeast, do not use sugar and do not dissolve it in the water. Mix the instant yeast in with the other dry ingredients before adding the warm water.