Getting Ready & Super Soft White Bread Recipe

Today I am getting a little nervous for the TV programme tomorrow. I have a question sheet to fill in, I need to think of something super intelligent to ask. They may not actually pick my question, but they might so I need to be prepared. I am wondering do I wear a plain black top, or a striped one, or my grey one, or……. I will decide tomorrow I guess.

This morning I ran some errands, I had to go to the bank to pay some money in. Then I knew I had to go get some sugar for my bake tomorrow, also needed some eggs and other bits of groceries. Of course I spent more than I had anticipated (as usual) and came home with several bags of groceries. It’s okay though, I’ll just bake more and use all the things up! I didn’t get my writing job done till after lunch, plus the children had some practice exam papers to do. My day was really a bit of everything.

This evening we had planned on going to an Irish history talk in a neighbouring town. We had got to the hall and was queuing to get in when they announced the speaker had fallen ill and the subject was changed to something quite different. Lucky for us we hadn’t handed over our money at this point so we just left, I am sure it will run again. It worked out well, I have plenty to do and monday is always a busy day for me.

I keep seeing recipes for a bread called wonder bread. Now, please excuse my ignorance but I am not entirely sure what wonder bread is. Maybe wonder bread is a brand somewhere, but not here where I live. I’d appreciate if someone knows they could tell me please. So after some research and a good dive in my own kitchen cupboards I have improvised and come up with a recipe. Beacause the recipes I found all seemed to have not enough water I added extra to mine. You can adjust your water if you feel you’d like a dryer dough, but I think you will find this works well. Also please do not be perturbed by the sugar in this recipe, the whole thing comes together nicely. I personally prefer a loaf with some wholemeal in it but if you like white sandwich bread this is the one for you. My family loved the bread, I served it with our dinner tonight and it disappeared very quickly. Tomorrow I am hoping to bake a little cake as well as bread, we will see how that plan pans out.

Super Soft Sandwich Bread – 13″ Pullman loaf tin.

Ingredients

660g /23.3oz strong bread flour

1 sachet of yeast

50g /1.8oz potato flour

380ml /13.4fl oz warm water

80g /2.8oz caster sugar

20g /0.7oz milk powder

2 teaspoons salt

2.5 tablespoons butter

Method

I decided to use the “no fail” method of preparing the recipe too which is as follows.

Mix all of the dry ingredients together in a large bowl.

Mix the butter with your dough hooks.

Use your dough hooks to incorporate the warm water until the dough comes clean off the side of the bowl.

Tip the dough onto a floured surface and knead until smooth.

Place the kneaded dough back into the bowl and leave to rise for around an hour.

After an hour knock the air out of the dough and shape it into your bread tin. I used a 13″ Pullman tin.

About an hour in preheat your oven to 200C/390F

Allow the dough to rise, it took longer than an hour for me this time, maybe closer to 90 minutes. I think this was because of the potato.

Check that the dough is ready to bake by poking it with your finger. If the dent made by your finger is slow to go back to shape then your dough is ready for baking.

Bake for 35 minutes approximately, removing the Pullman lid after 25 minutes. I found the bread just rose to slightly under the Pullman lid but this is not an error but more because of the quantity of dough, it gave a nice shape regardless.

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