Traditional White BreadThis smells nice!

Nothing is nicer than the smell of Traditional White Bread baking on a cold morning. Traditional White Bread is plain but that doesn’t in any way mean that it tastes ordinary! So when you slice it, smother butter all over it…

Nothing is nicer than the smell of Traditional White Bread baking on a cold morning.

Traditional White Bread is plain but that doesn’t in any way mean that it tastes ordinary! So when you slice it, smother butter all over it and have honey dripping off it, it’s pretty awesome!

This recipe isn’t really that easy and quick, but I guarantee you that your hard work will pay off! While waiting, you can work on the toppings or any other flavourings you want to add.

serves
4
time needed
prep cook
ingredients
8
difficulty
Medium
rating (click to rate)
3.1 based on 4 ratings, click to rate

Ingredients

  • 1 tbsp Yeast, Dried
  • 1 tbsp Sugar
  • 30 grams Butter
  • 3 1/2 cups Flour, Plain
  • 2 tsp Salt
  • 65 ml Luke Warm Water
  • 1 Milk (450 Millilitre) warm
  • 1 Lukewarm Water (65ml)


Method

  1. Combine the warm water, yeast and sugar in a bowl and let it stand for 10 minutes or until it activates and becomes frothy.
  2. In another bowl, mix the milk, butter and salt together.
  3. Stir in the yeast mixture.
  4. Fold in the flour a tablespoon at a time until a stiff dough forms.
  5. Knead the dough for approximately 10 minutes or until it is smooth and elastic (or if you have a mix master, use the dough hook).
  6. Place the dough in a greased bowl and cover with oiled plastic wrap. Leave in a warm place to rise (takes about 2 hours).
  7. Punch the dough down and again knead for a minute or two.
  8. Divide the dough into two and form a loaf shape with each.
  9. Place each in a well-greased loaf tin and, again, let rise (about 1/2 hour).
  10. Bake at 190 degrees for 45 minutes or until golden and it sounds hollow when tapped.

Notes

Recipe Hints and Tips:

  • Traditional White Bread is suitable to freeze. When cooled, wrap in plastic wrap and place in the freezer for up to four weeks.
  • To store the bread, wrap in a clean tea-towel until ready to use.
  • Bread is best eaten on the day it is made.

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