White Bread
I recently tried this recipe and it was really good. Everyone else liked it too so I hope you enjoy it!
I recently tried this recipe and it was really good. Everyone else liked it too so I hope you enjoy it!
- Carbohydrate 323.737226277372 g
- Cholesterol 0 mg
- Fat 12.6305428854028 g
- Fiber 9.81021865844727 g
- Protein 52.3211678832117 g
- Saturated Fat 0.376305468911375 g
- Serving Size 1 1 loaves of bread (605g)
- Sodium 615.715087250592 mg
- Sugar 313.927007618925 g
- Trans Fat 7.58334897698834 g
- Calories 1662 calories
Step-by-step
- Add the flour and salt to a BIG bowl and stir in the sugar, yeast and oil. Add water until you have a soft dough.
- Knead the dough on a lightly floured surface for ten minutes or until you have a smooth, stretchy dough.
- Shape the dough on a baking tray or into a tin and leave to rest for 30 to 45 minutes. Preheat the oven to 230 degrees C .
- Bake for 15 minutes and then lower the temperature to 200 degrees C and bake for 15-20 minutes or until the bread is golden brown and sounds hollow if you tap it.
Swapping standard tap water for a fifty-fifty blend of whole milk and water introduces milk solids that yield a softer, more richly browned crust while slightly extending the crumb softness over multiple days. Strong white bread flour possesses a protein content typically falling between 12 and 14 percent, which supplies the necessary structural gluten network required to capture carbon dioxide gas produced by the yeast during fermentation. Thorough kneading on an ungreased work surface aligns these protein strands until the dough feels elastic and smooth under the palm.
Managing workflow efficiently in the kitchen means measuring dry components directly into a large mixing vessel while the oven preheats to 230 degrees Celsius, ensuring the thermal environment stabilizes properly before the shaped loaves complete their 30 to 45 minute secondary proof. Baking begins at this high initial temperature to maximize oven spring before dropping the dial to 200 degrees Celsius for the final 15 to 20 minutes of baking time. Determining doneness relies on a hollow acoustic response when rapping the bottom crust with a knuckle.
Leftover homemade bread tends to stale rapidly due to the absence of commercial chemical preservatives. Storing slices in a paper bag inside a bread box maintains the crust integrity for up to 48 hours, whereas plastic wrapping softens the exterior prematurely. When the crumb eventually dries out past optimal table quality, those stale pieces transform effectively into breadcrumbs, croutons tossed in olive oil and sea salt, or the base for a savory bread pudding.
