Easy everyday white bread
- TM5
- TM6
- Difficulty Easy
- Active time 15 minutes
- Total time 5 hours 10 minutes
- Servings 12 portions
- 20 g grapeseed oil, plus extra for greasing
- 300 g water, plus extra for brushing
- 2 tsp dried instant yeast or 20 g fresh yeast
- 1 tsp caster sugar
- 600 g baker's flour
- 2 tsp sea salt
- 2 tsp bread improver
- white sesame seeds, for sprinkling
Preparation
1.Grease a loaf tin (25 x 9 x 11 cm) and set aside.
2.Place water, yeast and sugar into mixing bowl and warm 2 min/37°C/speed 1.
3.Add 20 g grapeseed oil, flour, salt and bread improver and knead
Dough mode/6 min.
4.Lightly oil a ceramic or glass bowl. Transfer dough into oiled bowl and cover with a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 1½ hours).
5.Place proved dough back into mixing bowl and knead Dough mode/30 sec.
6.Transfer dough into loaf tin, then brush the top of dough with a little water and sprinkle with sesame seeds. Cover with a kitchen towel and leave dough to prove again until it has risen to the top of the loaf tin (approx. 3 hours).
7.Place into a cold oven and bake for 30-35 minutes at 200°C, or until bread sounds hollow when tapped on the underside. Allow to cool in tin for 5minutes, before transferring to a wire rack to cool completely. Slice bread andserve.
Tips & Tricks
- To assist dough with proving in cooler temperates, warm up a thermal serving bowl or other large bowl by filling with hot water, then drying. Place dough into the warm thermal bowl, cover and leave dough to prove.
- For a crunchy crust, after cooling in loaf tin for 5 minutes, carefully remove bread then place onto a baking tray (30 x 20 cm) and bake for an additional 3 minutes (200°C).
- To make bread rolls, shape into 10 bread rolls in step 6 and place onto a baking tray instead of into a loaf tin. Proceed as per recipe, baking for 20- 25 minutes (200°C).
- You can find bread improver in the baking aisle of most major supermarkets.
