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Show White Bread 680g Loaf

By Paul Beard

Show White Bread 680g Loaf

Preparation : 16 min Resting : 2 hr
Cooking : 35 min Equipment :
Difficulty :
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Serves 1 680 gram Loaf :
15 g Fresh Yeast
218 g Water
8 g Sugar
413 g Bakers Flour
4 g Bread Improver/Conditioner
8 g Salt
15 g Sunflower Oil
1Combine water, sugar & fresh yeast in bowl, EXPERT Setting 1 Minutes, 37°C, speed
2Let sit for EXPERT Setting 5 Minutes, 37°C, speed (this just gives the yeast to ferment)
3Combine all dry ingredients to bowl.(bakers flour, bread improver, salt) & oil
4Knead for at least EXPERT Setting 10 Minutes, speed 9, until the dough is smooth and elastic (test by pinching the dough, if its too sticky add more flour a small amount to the dough until its just tacky but not sticky)
5Place dough in a lightly oiled bowl.
6Cover with a cling film (I use a shower cap) and allow to stand in a warm, draught free place until doubled in size (1st proof), approximately 60 minutes
7Knead lightly to degas the dough while still in bowl
8Place in an oiled bread tin.
9Place the tin in a warm, moist enclosure and allow the dough to rise just below the top of the tins sides (2nd proof), approximately 45-60 minutes.
10Bake in a Conventional oven preheated to 230°C or (210°C Fan Forced) for 30-35 minutes or until golden brown all over
11For best results, spray lightly with water before placing in oven
12Loaf is cooked if it sounds hollow when tapped
13Allow loaf to cool 10-15 Minutes on a wire rack prior to slicing
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Bernadette Piper

Light, Fluffy, Better than bought