This basic white bread recipe is nearly foolproof. That means if you get it wrong, you should stay out of the kitchen.
- 1 kg strong bread flour
- 625 ml warm water
- 2 x 10g sachets dried yeast
- 2 tablespoons caster sugar
- 1 tablespoon salt
- 2 bread tins or a large baking tray, dusted with flour
Place flour in a large mixing bowl. Make a well in the middle. Pour half the water into the well. Add the yeast, sugar and salt and mix with a spatula. Add rest of the water and mix well. Once all the flour is mixed in, dust some more flour on a clean surface, lift the dough out and knead for 5 minutes. Then
Flour the top of your dough. Put it in a bowl and cover with tea towel or cling film and leave it to prove for about 30 minutes.
Once the dough has doubled in size, knock the air out by pressing down on it, then kneading for a minute. Then cut the dough in half, and place into the flour dusted bread tins or onto a flour dusted baking tray, cover and let it prove again for 45 minutes.
Preheat the oven to 180°C. Place dough into the oven, and bake the bread for 20 to 30 minutes, or until golden brown.
The loaf should make a hollow sound when tapped on the bottom.
Best served warm with butter and jam.