Basic white bread: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Bread | Bread recipes]] | [[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]] | ||
= Home made White bread sans bread maker = | = Home made White bread sans bread maker = | ||
| Line 5: | Line 5: | ||
== Ingredients == | == Ingredients == | ||
* 5ml fast acting, dried yeast | * 5ml fast acting, dried yeast. | ||
* 400g Strong white flour | * 400g Strong white flour. | ||
* 5ml sugar | * 5ml sugar. | ||
* 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 == | ||
| Line 16: | Line 16: | ||
# 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. | ||
| Line 24: | Line 27: | ||
''A bread maker is such a civilised machine for doing this!'' | ''A bread maker is such a civilised machine for doing this!'' | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | [[Recipes#Bread. | Bread recipes]] | ||
Latest revision as of 07:49, 5 July 2025
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!
