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Show White Bread 680g Loaf
By Paul Beard
| Preparation : 16 min | Resting : 2 hr |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 5 rates |
| Download the recipe : | |
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Serves 1 680 gram Loaf
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| 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 |
| 1 | Combine water, sugar & fresh yeast in bowl, EXPERT Setting 1 Minutes, 37°C, speed |
| 2 | Let sit for EXPERT Setting 5 Minutes, 37°C, speed (this just gives the yeast to ferment) |
| 3 | Combine all dry ingredients to bowl.(bakers flour, bread improver, salt) & oil |
| 4 | Knead 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) |
| 5 | Place dough in a lightly oiled bowl. |
| 6 | Cover 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 |
| 7 | Knead lightly to degas the dough while still in bowl |
| 8 | Place in an oiled bread tin. |
| 9 | Place 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. |
| 10 | Bake in a Conventional oven preheated to 230°C or (210°C Fan Forced) for 30-35 minutes or until golden brown all over |
| 11 | For best results, spray lightly with water before placing in oven |
| 12 | Loaf is cooked if it sounds hollow when tapped |
| 13 | Allow loaf to cool 10-15 Minutes on a wire rack prior to slicing |
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jenayit
Lovely
Bernadette Piper
Light, Fluffy, Better than bought