Plain White Loaf of BreadMakes:
Makes 1 big loaf, or double the quantity and freeze one for later.
The “hands-on” time for homemade bread is only around 15-20 min but it does need time to rise, so allow a minimum 1 ½ -2 hours, longer if it’s a cold day.
- 1 sachet instant yeast granules – 7g
- 4 cups plain flour
- 2 tsp sugar
- 1 ½ tsp salt
- 2 tbsp oil
- 3/4 cup hot water – see tip below
- 1 cup milk
In a large bowl or mixer fitted with a dough hook combine the dry ingredients, add the oil then combine the water and milk to make a warm, not “hot” liquid. Mix into the dry ingredients adding a dash more or less liquid as required to make a soft dough.
Knead with a dough hook or on a lightly floured bench until it becomes smooth, elastic and satiny. Add flour only if required during kneading to prevent the dough sticking.
Form into a ball, place into a clean greased bowl, cover with a greased bag or cling film and leave to rise until doubled in a warm place – around 40 minutes or microwave the dough on low power (10%) for one minute, let it rest for 10 minutes then repeat with another 1 minute on low power.
Grease a loaf tin and line with a strip of non-stick baking paper so it overhangs on either side.
When the dough has risen to double its bulk, without kneading, roll and tuck the dough into a log shape that is smooth and tight on top and will neatly fit into your loaf tin.
Press into the prepared tin and preheat the oven to 200°C. Slash the loaf several times with a sharp knife or razor blade then when doubled in size, bake it for 25-30 minutes.
Check its done by lifting out of the tin using the paper overhang and knock the bottom of the loaf with your knuckle – the loaf