Classic White Bread Loaf
Ingredients
Ingredients
For the recipe Classic White Bread Loaf
For the Bread:
| 500 g | Strong White Bread Flour |
| 7 g | Fast-action dried yeast |
| 7.5 g | Salt (1 1/2 tsp) |
| 5 g | Caster Sugar (1 tsp) |
| 300 ml | Water (warm) |
| 25 g | Unsalted butter (melted) |
preparation
Preparation
For the Bread
Step 1: Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.
Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.
Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.
Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.
Step 5: Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.
Step 6: Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.
Step 7: Leave the bread to cool on a wire rack. Now enjoy your wonderful homemade white bread loaf!
Nutritional Information for the recipe Classic White Bread Loaf
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
825
kJ
197 kcal |
980
kJ
234 kcal |
| Fat | 2.93 g | 3.49 g |
| Carbohydrate | 35.39 g | 42.13 g |
| Protein | 6.15 g | 7.33 g |
preparation
Preparation
For the Bread
Step 1: Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.
Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.
Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.
Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.
Step 5: Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.
Step 6: Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.
Step 7: Leave the bread to cool on a wire rack. Now enjoy your wonderful homemade white bread loaf!
Nutritional Information for the recipe Classic White Bread Loaf
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
825
kJ
197 kcal |
980
kJ
234 kcal |
| Fat | 2.93 g | 3.49 g |
| Carbohydrate | 35.39 g | 42.13 g |
| Protein | 6.15 g | 7.33 g |