Monday, 8 September 2014

Classic white Loaf

A classic, simple white loaf - light and fluffy with a nice golden crust ! This bread is soft inside but still sturdy enough to use for a sandwich. 


  • 4 Cups All purpose Flour
  • 1/3 Cup of Milk Powder
  • 1 and 1/2 Teaspoons of salt
  • 2 Tablespoon softened unsalted butter
  • 1 and 1/2 Cups of lukewarm water
  • 1 Tablespoon Honey
  • 2 and 1/4 teaspoons of active dry yeast
  • 1 Tablespoon Milk to brush on the crust
  • 1 Tablespoon softened butter to brush on the crust


1. Proof yeast : In a bowl , add lukewarm water , honey and yeast and let it proof for 5 minutes until the yeast is frothy and bubbly on the top
2. In a different bowl, mix together all purpose flour, milk powder, salt 


3. Now add softened butter to the flour and mix gently 


4. To this flour mixture, add the water yeast mixture gradually. Using a wooden spoon mix everything until the dough comes together as a dough. You can use stand mixture for making the dough. It should take about 4 minutes in a stand mixture for the dough to come together


5. Now, turn the dough on a lightly floured surface and knead for 5 to 8 minutes until the dough is smooth
6. Form a ball out of the dough and transfer the ball to a greased bowl, cover the bowl with a tea towel and let the dough rise for 1 hour to 90 minutes in a warm place


7. Once the dough is puffy and almost doubled in size, punch it down and shape the dough into a loaf


8. Grease a 9x5 loaf pan and place the dough in the greased loaf pan
9. Cover the pan with wet tea towel and let the dough rise again for 60 to 90 minutes in a warm place
10. Preheat the ven to 180C / 350 F
11. Brush the top with milk and bake at 180C for 40 to 45 minutes. Check the bread after 20 minutes of baking. If the bread crust is getting brown too quickly, cover it with foil and bake. 
12. Once it is baked, remove from the oven. Brush the top with softened butter and cool on a wire rack completely
13. Slice the bread when it is cooled completely

No comments:

Post a Comment