Would you like a go-to basic white bread recipe? One that never fails and that you can adapt and add flavours, fruit or whatever you fancy? Well here it is; this basic recipe is my go-to for when I’m concocting or inventing new recipes. On its own it tastes like white bread should taste, you can crust it up by steam blasting it or making a cornflour wash or make it soft by painting butter on it before it’s done baking.
500g strong white bread flour
1 Sachet Of yeast
1.5 teaspoons sugar
1.5 teaspoons salt
1 tablespoon butter
300mls Of warm water
This makes a 2lb loaf. Out the dry ingredients in a bowl. Rub in or mix in the butter then use your dough hooks (or muscles) to mix in the water. I use my hand held mixer and dough hooks for this part and take it till the dough is coming clean from the sides of the bowl. Then I hand knead it until it’s smooth and elastic.
The next stage is to let it rise in an oiled bowl for 60 minutes (cover it with a clean tea towel), maybe in your oven with the light switched on for ambient heat.
Once it’s doubled in size then take it out the bowl and place on a floured surface, give the dough a couple of kneads to knock the air out of it and shape it into your 2lb loaf pan.
Allow it to rise, covered, for another 45 minutes approximately. You can check for when it’s ready to bake by gently poking your finger into the dough, if the dough slowly moves back to shape it’s ready. If it doesn’t hold the poke shape and just goes back straight away then you need to leave it another 10 minutes. Once it’s risen, and ready bake it at 200C for 35 minutes. This particular loaf was ready before 35 minutes because I had been cooking other things in the oven beforehand so it was super hot. I painted melted butter on the loaf immediately I lifted it out of the oven.