Difference between revisions of "Basic white bread"
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* 15ml sunflower seed oil | * 15ml sunflower seed oil | ||
* 5ml salt | * 5ml salt | ||
| − | * | + | * 280ml lukewarm water (during proving and baking, the bread will dry out, so it may be worth adding water during the proving stages). |
== Directions == | == Directions == | ||
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# Place all ingredients into Kenwood Chef - use a metal bowl if possible. | # Place all ingredients into Kenwood Chef - use a metal bowl if possible. | ||
# Using the Dough Hook on '''minimum speed''' gradually add the water to a soft dough. | # Using the Dough Hook on '''minimum speed''' gradually add the water to a soft dough. | ||
| − | # Knead for 1 minute on minimum | + | # Knead for 1 minute on '''minimum'''. |
| − | # Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knockback. Transfer to a lightly floured surface and shape to fit in bread tin - a smaller bread tin should be enough, 500 - 750g. Place back in proving oven and leave to rise for 30 minutes, or until doubled in size. | + | # Knead for 4 minutes on '''speed 1''', until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in 40°C oven 1 hour, or until doubled in size. |
| + | # Using the Dough Hook on '''minimum speed''' for 30-60 seconds gently knead the dough to knockback. | ||
| + | # Transfer to a lightly floured surface and shape to fit in bread tin - a smaller bread tin should be enough, 500 - 750g. | ||
| + | # Place back in proving oven and leave to rise for 30 minutes, or until doubled in size. | ||
# Preheat the oven to 220°C/425°F/gas 7. | # Preheat the oven to 220°C/425°F/gas 7. | ||
# Bake for 25-30 minutes or until golden brown. | # Bake for 25-30 minutes or until golden brown. | ||
Latest revision as of 11:29, 13 April 2024
Home made White bread sans bread maker
Adapted from instruction book from A_quick_small_white_loaf and Basic white Bread.
Ingredients
- 5ml fast acting, dried yeast
- 400g Strong white flour
- 5ml sugar
- 15ml sunflower seed oil
- 5ml salt
- 280ml lukewarm water (during proving and baking, the bread will dry out, so it may be worth adding water during the proving stages).
Directions
- Place all ingredients into Kenwood Chef - use a metal bowl if possible.
- Using the Dough Hook on minimum speed gradually add the water to a soft dough.
- Knead for 1 minute on minimum.
- Knead for 4 minutes on speed 1, until smooth and elastic. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in 40°C oven 1 hour, or until doubled in size.
- Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knockback.
- Transfer to a lightly floured surface and shape to fit in bread tin - a smaller bread tin should be enough, 500 - 750g.
- Place back in proving oven and leave to rise for 30 minutes, or until doubled in size.
- Preheat the oven to 220°C/425°F/gas 7.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool for 5 minutes before knocking out of tin.
A bread maker is such a civilised machine for doing this!
