White Bread Recipe

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Bread Recipe = White Bread - Makes 1 large loaf or 20 rolls

7 x 250 ml sifted white bread flour
10 ml salt
25 ml melted butter
15 ml dried yeast
10 ml sugar
500 ml warm water

Sift flour again with salt and add melted butter. Sprinkle yeast and sugar onto 250 ml water (which should be just a little warmer than lukewarm), stir, cover and leave to froth. Make a well in the flour, pour in bubbly yeast, mix, and add the rest of the water. Knead very well until smooth and elastic, adding up to 125 ml extra warm water if necessary. Shape into a ball, put back in bowl, brush top with oil, cover and leave to rise in a warm place for 1 hour 30 minutes to 2 hours, depending on room temperature, until doubled. Dough may also be placed in the warming drawer below the switched-on oven. Punch down and knead very well. Shape into loaves, rolls or braids. The above quantity will make 1 very large loaf cfor a 34 x 10 x 10cm tin), 1. medium loaf and 1 braid, or about 20 rolls.

For the braid, pinch off one third of dough and roll into 3 long sausages. Pinch together at one end, plait, and pinch to close. Place on oiled baking sheet, cover lightly and leave to rise for 45 minutes to 1 hour, until doubled. Brush with milk and sprinkle with poppy seeds. Bake at 220 °C for 10 minutes, then reduce heat to 180 oC and bake for 20 minutes longer.

Shape the remaining dough into a loaf and place in oiled 23 x 8 x S cm loaf tin. Cover and leave to rise for 1 hour to 1 hour 30 minutes — a good second rising is important. For a crusty top, brush with a mixture of 1 ml salt dissolved in 5 ml water and then bake at 220 °C for 15 minutes. Reduce heat to 200 °C and bake for a further 35 minutes. Turn out and cool on cake rack — to test, rap on the bottom — if bread is done, it will sound hollow. The same method is used for 1 very large loaf. Bake rolls at 220 o for 10 minutes and then at 180 °C for 10 minutes