Tuesday, November 30, 2010

White Yeast Bread


The recipe below is a basic recipe and once you master this method there are so many different variations you can try. It takes time and patience but once you taste a buttery slice of fresh homemade bread you will agree that it is worth the wait.
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Ingredients

2 tsp caster sugar
425 ml warm water
7g/ 1 sachet dried yeast, or 20g fresh yeast
750 g strong bread flour, plus extra for dusting
2 tsp salt
40 g butter, or 4 tbsp olive oil
vegetable oil, for greasing
1 egg, beaten
poppy or sesame seeds, for the top of the loaf (optional)

Method

1. In a measuring jug, mix the sugar with 150ml of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. 
2. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. 
3. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours. 
4. Preheat the oven to 220C/gas 7. 
5. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread. 
6. Shape the bread into loaves or rolls (I made 2 small loaves with recipe) transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger. 
7. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf. 
8. Bake in the oven for 10–15 minutes for rolls or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool. 



This recipe is taken from Rachel Allen's Bake.

3 comments:

Simply Homemade said...

I have been struggling somewhat to get that perfect loaf of white bread, your looks delicious..........I will have to try again....today! :) Thank you!

Magda said...

They are beautiful. I want a slice of it :) I love the smell of a fresh bread.
I must finally post on the blog the easiest no-knead-bread recipe that is my favourite.

Nessa Robins said...

Thanks Magda, homemade bread is just so delicious! Looking forward to seeing your recipe!

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