This recipe makes one loaf of bread, it could also be doubled.
230 ml milk
1 tbsp sugar
3 tsp yeast (surebake)
3 1/2 c flour, warmed
1 tsp salt
2 dsp butter
Turn the oven on to the lowest temp. In the oven place a large and a small glass bowl (pyrex). In the small bowl add the butter and sugar. In the large bowl add the flour and salt, mix, make a well in the centre. In a small pyrex jug add the milk. Warm all ingredients, melting the butter.
Mix the butter and sugar together to disolve. Add the milk. Tip all into the flour well, sprinkle yeast on top, knock below the surface. Set aside for 10-15 mins till this is frothy.
Using a dinner knife slowly work in the ingredients in the bowl, working from center to outside, till it is worked in. Add more milk if necessary.
Tip on to floured bench and knead for four to five minutes, don’t hesitate to add more flour, your dough should not be sticky, nor dry.
At this stage, if you are going to, flavour your bread.
Clean and butter the large bowl, place the dough in. Cover bowl with cling wrap and let rise in athe oven till it has doubled in size, approximately half an hour.
Take out and knead a couple of times. Place in a lined bread tin*.
Let rise in the oven for 10 minutes, before taking out to preheat the oven (for about 15 mins).
Bake 200°C 25-30mins (when the bread is golden and sounds hollow when tapped). Let cool for half an hour before cutting, if you can wait this long.
*It is essential the tin is lined with baking paper to avoid a gradual breakdown in the pans surface, due to the acids in the bread.
To make fruit bread – to the flour add 2 1/2 teaspoons cinnamon and 1 cup of sultanas (preboiled 5 mins and drained.)
Bread making tips
Kneading –
To knead bread by hand, turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.
To knead in a mixer: Add the flour to the mixer bowl, add the additional ingredients and using the dough hook mix on the lowest speed for one minute or until the dough is formed. Increase the speed slightly and knead for a further three minutes.
Rising –
Rising times can be varied to suit your convenience
Quick rise – 1/2 hour in a warm place such as an oven or an airing cupboard
Slower rise – 1- 1 1/2 hours in a warm kitchen
Overnight rise – up to 12 hours in a cold place such as an unheated laundry room, conservatory, porch or even garage.
Slower rising times make for a stronger dough and therefore better bread.