White Bread

Let me start keying in before the smell of the freshly baked bread goes off... ah... lovely!!! I love freshly baked bread and this one is my favourite recipe taken from my mom's old "The All Electic Cook Book". I've changed the measurements a bit and here is how I do it....

Plain Flour/Maida- 3 cups (200 ml cups)

Salt: 3/4 tsp

Butter: 2 tbsp

Active Dry Yeast: 3/4 tbsp (8-10 gms)

Sugar: 1/2 tsp

Luke Warm water: 230 ml

In a large bowl, mix the flour and salt.

Add the butter and rub in till the flour resembles fine bread crumbs.

 

Mix the yeast and sugar in 100 ml water and wait till it is frothy.

Make a well in the flour mix, add the yeast mixture and the rest of the luke warm water and knead for about 10 minutes till smooth.

Or you can use your stand mixer with the dough hook attached.

Work it for 5 to 7 minutes on speed 1.

When it is smooth and elastic, shape it into a ball and put it in a greased bowl.

Turn the ball once inside the bowl to grease all sides.

Cover with a plastic wrap and leave it in a warm place until the dough doubles its original size.

Take it and on a floured board, knead again lightly until smooth.

Roll the dough into a rectangle the length of a 26 cm loaf pan

 

Now roll from one end like how you do for a pinwheel sandwich, or a jelly roll (tightly, pressing lightly with each rotation)

Place it in a greased loaf pan, cover with a plastic wrap and leave it to double its original size.

Take off the wrap and bake in a preheated oven at 180C till done.

(It took 35minutes in my oven.Time will vary depending on the oven- so keep an eye, and when the top is brown, insert a tooth pick, if it comes out clean, it is done)

Keep another pan with water next to the loaf pan while baking.

Take it out and cool on a wire rack.

Best served on the day it is made.