Plain white bread recipe

 

Ingredients in White Bread, Plain;

Oven temperature: 200 C/400 F

sugar, 1 tsp (5 grammes)

To knead dough, use lukewarm water (too hot can kill yeast).

10 g of compressed (frozen) yeast or 1 teaspoon of dried yeast

2 cups (240 g) maida flour

Salt as desired

1 teaspoon of oil

loaf pan (about 20 cm/8

With 1 Tbsp (15 g) milk, 1 egg, and 1/4 tsp salt, lightly beat.

Note: You can use 1/4 cup of milk and salt combination if you don't want to use an egg.

Making Simple White Bread;

1. Dissolve sugar in 1/2 cup lukewarm water. The mixture should be body temperature, meaning that it should not be hot or cold when applied to the wrist.

2. You can either incorporate the frozen yeast into the water or sprinkle dry yeast over it. Allow this mixture to froth in a draft-free area. Should take ten minutes or so. If it doesn't, your yeast is ineffective; as a result, change your packet.

3. Sieve the flour, then stir in the salt and oil. Create a well in the centre of the flour and fill it with some of the water and the yeast mixture. As you begin to combine the flour and liquid, add the liquid in little amounts until the mixture is smooth and soft.

4. Fold the dough towards yourself, then push down and away with the heels of your palms as you knead it for at least 10 minutes on a floured surface. Continue until the dough is no longer sticky and feels firm and elastic.

5. Put the dough in a deep container that has been thoroughly coated with flour and cover it with cling film or a heavy damp cloth. To rise, keep in a draft-free area.

6. After the dough has risen (for about an hour in warm weather, 2-3 hours in cooler weather, and 45 minutes if using the warm water approach), punch it down and give it a quick knead. It will take significantly less time for the second ascent. Press softly into the dough with anything to test it. a finger, and whether the impression is finished when it quickly fills up.

7. After the second rising, flatten the dough to a thickness of 1/4 cm (1/8"), then roll it up like a scroll. To make the roll's two ends meet in the middle, fold them towards one another. Place the folded side of the dough down in the tin. The dough shouldn't fill the tin more than halfway.

8. Brush the surface with egg mixture and let it rise once more. Bake in a preheated oven with a dish of hot water at the bottom (to humidify the baking environment) when the dough doubles in size (approximately 15 minutes). The loaf should colour and come away from the sides of the pan after 30 to 40 minutes of baking. Take out of the oven, then cool inverted on a wire rack. Instead of using the rack, set the top on a large piece of cloth, such as a folded towel.