This the most basic of all breads. The sandwich bread that can be sliced into fat chunks for a sandwich or thinly for buttered crisp toasts for tea. It’s magnificent in it’s simplicity and yet extremely flavouful.
This bread stores well at room temperature for 3 days wrapped well in a tea towel or bread bin. I really like this yeast for all my bread baking. It is very strong and proves quickly too. If you are looking for other enriched versions of bread, you can find them here and here
Recipe : (Yields one loaf)
- 3 cups (360gms) All Purpose Flour (Maida)
- 2 tsp salt
- 3/4cup (180ml) Milk
- 1.5 tsp Active Dry Yeast
- 2 tbsp Melted Butter
- Heat milk till slightly warm. You should be able to place a finger comfortably in it. If it is too warm it will kill the yeast.
- Add sugar, yeast and stir. Set aside for 5 mins to froth and move on.
- In a stand mixer with dough hook or in a large bowl, add flour, salt and run through so it is thoroughly combined.
- Once the milk appears frothy, add it to the flour along with melted butter and mix. If using the stand mixer, let it run on medium for 5 minutes.
- If doing by hand, which is the best way to make bread, knead on a clean surface for 10 minutes. Initially the dough will be sticky but will become shiny and elastic after kneading.
- Place in an oiled bowl and allow to rise for an hour or till doubled in size.
- Punch the dough and bring it together into a tight loaf shape. Place in a loaf pan, loosely covered with a tea towel, to prove for another half hour.
- Meanwhile turn your oven on and allow to preheat for 1/2 hour at 200C.
- Once the dough has risen, brush the top with some milk and optionally add rolled oats or sesame seeds and place in the oven.
- Turn it down to 180C and bake for 25 to 30 mins.
- Allow to cool completely before slicing.
I don’t think anything you bake can possibly make you feel as good as baked bread.