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9
Basic White Bread
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2½ cups (375g) plain flour
1 teaspoon salt
30g butter, melted
½ cup (125ml) warm milk
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand
in a warm place for about 10 minutes or
until frothy.
2. Place the flour, salt, butter, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead for about 10 minutes or until
elastic. Place in a large oiled bowl, turning
to coat. Cover and stand in a warm place
for 1 hour or until doubles in size.
3. Lightly grease a 24cm x 14cm loaf pan.
4. Knead dough on a floured surface until
smooth. Roll dough on a floured surface
into a 20cm x 30cm rectangle. Roll dough
from the short side into a log. Place in
prepared pan and cut 3 diagonal slashes
across the top. Cover and stand in a warm
place for 20 minutes or until risen.
5. Meanwhile, with the low rack in place,
preheat oven to 230°C.
6. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 180°C.
Cook for about 40 minutes or until golden
and cooked through.
Tip: Dough should not stick to the bench or your
fingers when kneading, so have a little extra flour
on hand to sprinkle the bench lightly if necessary.
Seeded Wholemeal Loaf
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 cups (300g) plain flour
cup (50g) whole meal plain flour
1 teaspoon salt
1 tablespoon olive oil
½ cup (125ml) warm milk
¼ cup mixed seeds (such as pepitas,
sunflower seeds, poppy seeds and sesame
seeds)
2 teaspoons mixed seeds, extra
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand
in a warm place for about 10 minutes or
until frothy.
2. Place the flours, salt, oil, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead into a ball.
3. Make an indent in the centre and add
the mixed seeds. Work the seeds into the
dough, kneading for about 10 minutes or
until elastic. Place in a large oiled bowl,
turning to coat. Cover and stand in a warm
place for 1 hour or until doubles in size.
4. Lightly grease a 24cm x 14cm loaf pan.
5. Knead dough on a floured surface until
smooth. Roll dough into a 20cm x 30cm
rectangle. Roll dough from the short side
into a log. Place in prepared pan and cut
3 diagonal slashes across the top. Cover
and stand in a warm place for 20 minutes
or until risen. Lightly brush with water and
sprinkle with extra seeds.
6. Meanwhile, with the low rack in place,
preheat oven to 230°C.
7. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 180°C.
Cook for about 40 minutes or until golden
and cooked through.
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