White Bread
Years ago, I always thought baking bread was such a difficult task. To my surprise, not only is it easy to prepare homemade bread, it is very rewarding and not to mention the aroma that the baked bread gives is just exceptionally good. I just love the aroma of baked bread!
This recipe is so easy and can be made with basic ingredients that almost every kitchen has, this white bread does not use butter nor eggs. Brioche bread uses butter and eggs, and they are a rich variant of breads. I will definitely share my brioche recipe soon!
The bread is prepared by just combining flour, yeast, sugar, salt, oil and water, as simple as that! Knead well for around 5-10 minutes, or until the dough have developed gluten and the dough is elastic. You can do this test by pulling a portion of the bread dough and checking if the dough stretches well without tearing off, and has a nice elasticity to it, making the dough see through, or also called the window pane test. If you have a stand mixer, the easier it gets! Once the dough is allowed to rise for an hour or until double in size, you must break the air bubbles using your fist, and flatten to a rectangle shape (using your finger tips), to the size of your loaf pan, and roll it to form a log.
In a well greased loaf pan, (do not forget to oil the lid of the loaf pan too), drop in the dough log and close with lid and allow to proof. Make sure the temperature of your oven is no more than 180 deg C, as having too much heat can make the outer sides of the bread hard.
Adapted from: YouTube Channel - Yeast Mode
Ingredients :
- 1 cup lukewarm water/milk
- 3+1/4 Cup All Purpose flour/ Bread Flour
- 1/4 Sugar
- 1 1/4 tsp Instant yeast (6 gms)
- 1/4 Cup Vegetable Oil
- 1/2 tsp Salt
Instructions :
- In a bowl combine sugar, water and the yeast using a whisk .
- Next add in the vegetable oil and add in your Flour and mis well using a wooden spatula and once almost combined, lightly flour your countertop and flip the dough ball onto the counter top.
- Knead the dough for a good 5-10 minutes until the gluten develops and check if the dough is ready by doing the window pan test, (simply stretch a portion of the dough and the dough shouldn't tear apart and light should pass through the stretched dough).
- Grease the bowl well and drop the dough, cover using a cling film. Allow to proof/ rest for an hour or until the dough rises double in size.
- Using your fist, punch the dough to release any air bubbles.
- Now transfer the dough to the clean counter top and flatten the dough into a rectangle shape with the help of your finger tips. Keep in mind, that the width should be the size of the loaf pan.
- Once the dough has been flattened, roll the dough into a log and place the dough log in a well greased loaf pan.
- Cover the loaf pan and allow to rise in a warm and dark place for 30 minutes, during this time, pre heat your oven at 180 deg C.
- Now bake the bread for 25-30 minutes, depending on your oven temperature. *
- Remove the lid of the loaf pan and turn the loaf pan, to release the bread from the loaf pan.
- Cover the bread using a kitchen towel and allow the bread to cool down completely.
- Now, using a serrated knife, cut the bread into slices and store in a zip lock bag, or a bread basket covered in kitchen towel until further use.
- Enjoy your freshly baked home made bread!
Notes:
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
