Tuesday, 18 October 2011

White bread

There is something incredibly self satisfying about making your own bread, and when it comes to indulgent (savoury) snacking I don't think anything can beat white bread still warm from the oven and layered in butter.  This is my favorite standard white bread recipe I make both loaves and rolls from this.  Please give it a try, dont be scared off, bread is really not that difficult and isn't even particularly time consuming if you have a mixer with dough hooks.  Give it a go, you know you want to!

You will need:
500g strong white bread flour
1tsp quick yeast
1/2tbsp sugar
1/2 tbsp lemon juice (helps keep the bread light and fluffy)
1 tbsp butter
1tsp vanilla essence (stops an overly strong taste of yeast)
400ml warm water

1. Add everything except the water to your mixer bowl, put in dough hooks and adding the water slowley start to mix.
2. Keep adding the water until the mix forms a soft dough, you may not need all 400ml, you may need a little more, depends on your flour.
3. Once a dough has formed leave the machine 'kneading' for a as long as it takes for the dough to be smooth and elastic looking.

4. Drizzle oil over the dough and turn it to coat, then cover the bowl with a clean cloth and leave it somewhere warm until the dough doubles in size.
5. Punch down the dough, knead lightly then shape into rolls or loaf tin, cover with cloth and leave 30min-hour until the dough is risen and puffy. I like to use Yorkshire pudding trays as it makes a nice size roll, and this mix does and nice bakers dozen of them.

6. Bake in a preheated oven (gas mark 6) for  until golden brown, the bread is done when a tap on the base gives a hollow sound.
7. See how long you can resist cutting open and serving with a slab of butter, it never lasts long!

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