White Bread

Sometimes all I crave for breakfast is just a simple white bread, spread with salty butter, a favourite jam and a mug of hot coffee. So that's what I made, from The Australian Women's Weekly gorgeous book, Simply Bread.

This is a very straight forward loaf to make. I have used the stand mixer to knead the dough, and reduced the yeast to only 2 teaspoons instead of 3, and also reduce on the salt slightly. The dough is a little sticky, so I've added about 1/4 cup more flour. I did not dust the final dough with flour before rising, preferring my white bread to be "clean" ! 

Bread is nice and soft. 

Good with a spread of salty butter. 

Basic White Bread
(Simply Bread, The Australian Women's Weekly)
3 teaspoons (10gm) dried yeast (2 teaspoons)
2/3 cup (160ml) warm water
2 teaspoons caster (superfine) sugar
2-1/2 cups (375gm) plain (all-purpose) flour
1 teaspoon table salt (3/4 teaspoon)
30gm (1 oz) butter, melted
1/2 cup (125ml) warm milk

1. Combine yeast, the water and sugar in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothing.
2. Sift flour and salt into a large bowl; stir in butter, milk and yeast mixture. Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size,
3. Preheat oven to 200C/400F. Oil a 10cm(4in) deep, 9cmx22cm (3-3/4in x 9in) bread tin.
4. Knead dough on a floured surface for 1 minute or until smooth. Divide dough in half. Roll each half into a ball; place side-by-side in bread tin. Dust with a little extra flour, cover with plastic wrap. Stand in a warm place for 20 minutes or until risen.
5. Bake bread for 30 minutes or until it sounds hollow when tapped. Turn bread onto a wire rack to cool.

I'm linking this post with Cookbook Countdown #28 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray