Nothing tastes better than a thick slice of freshly baked bread, still warm from the oven, with a generous spread of butter...
Recipe Tags
Veg
Medium
Everyday
European
Baking
Basic recipe
Ingredients Serving: 5
4 cups All Purpose Flour
1 1/2 Cups Warm water
2 ½ tsp Active dry yeast or 2 tsp instant/fresh yeast
1 tsp Salt
1 tsp sugar
1 tsp Milk(for brushing on top)
1 tsp Butter(for brushing on top)
Oil for greasing bowl
Instructions
Take 1/2 cup water in a small bowl. Add sugar and stir. Sprinkle yeast on top and mix. Let it dissolve completely. The mixture will become creamy and foamy in about 5-10 mins.
In a large bowl mix 2 cups of flour and salt. Stir until combined. Add little water (about a tablespoon) at a time and keep mixing. Keep adding water to form a clay like mass. Add rest of the water, flour and yeast to form a dough ball.
Turn the dough ball onto a lightly floured surface and start kneading. As you knead turn, fold and press the dough.Knead for at least 8-10 minutes
Fermenting and the first rise – Lightly grease a bowl with oil.Place the ball of dough in it and turn around so that it is covered with oil.Cover with a plastic wrap or damp tea towel or bowl, leave it in a warm place to double in size.
After an hour punch down the dough gently.Shape dough into a loaf, pinch to seal and close. Fold the extreme ends and shape into a loaf that will fit your pan. Place the shaped dough into the greased loaf pan with the seam side down.
Now let the dough rise for the second time about 1 hour . Do not let it rise too much or spill out.
The dough is ready for baking when it rises just above the pan. Remember the dough will continue to rise in the oven when baked. So, beware not to over proof.
Baking – Place the loaf pan in the center of the middle rack. Bake for 40-45 mins at 200 degree centigrade or till the crust turns golden brown.
Remove from loaf tin, brush with melted butter and let it cool completely before slicing.
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Take 1/2 cup water in a small bowl. Add sugar and stir. Sprinkle yeast on top and mix. Let it dissolve completely. The mixture will become creamy and foamy in about 5-10 mins.
In a large bowl mix 2 cups of flour and salt. Stir until combined. Add little water (about a tablespoon) at a time and keep mixing. Keep adding water to form a clay like mass. Add rest of the water, flour and yeast to form a dough ball.
Turn the dough ball onto a lightly floured surface and start kneading. As you knead turn, fold and press the dough.Knead for at least 8-10 minutes
Fermenting and the first rise – Lightly grease a bowl with oil.Place the ball of dough in it and turn around so that it is covered with oil.Cover with a plastic wrap or damp tea towel or bowl, leave it in a warm place to double in size.
After an hour punch down the dough gently.Shape dough into a loaf, pinch to seal and close. Fold the extreme ends and shape into a loaf that will fit your pan. Place the shaped dough into the greased loaf pan with the seam side down.
Now let the dough rise for the second time about 1 hour . Do not let it rise too much or spill out.
The dough is ready for baking when it rises just above the pan. Remember the dough will continue to rise in the oven when baked. So, beware not to over proof.
Baking – Place the loaf pan in the center of the middle rack. Bake for 40-45 mins at 200 degree centigrade or till the crust turns golden brown.
Remove from loaf tin, brush with melted butter and let it cool completely before slicing.
INGREDIENTS
SERVING: 5
4 cups All Purpose Flour
1 1/2 Cups Warm water
2 ½ tsp Active dry yeast or 2 tsp instant/fresh yeast
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