The homemade white bread recipe I tried came out beautifully. The whole family enjoyed it straight out of the oven and are asking me to make more.
I must just add that the recipe I found on allrecipes.com didn’t quite work out for me. I have added notes onto their recipe instructions on these points.
Their recipe states the bread has a very light centre which mine didn’t, it was heavy like potbrood. I think the difference comes in because I wasn’t able to follow the recipe properly. I will try it again and see how it comes out.
- 7g Yeast
- 20g Sugar
- 295ml warm water (45°C)
- 20g butter or lard
- 9g Salt
- 445g Bread Flour
- In a large bowl dissolve the yeast and sugar in the warm water.
- Stir in the butter, salt and 2 cups of the flour.
- Stir in 1/2 a cup of flour at a time beating well after each addition.(This step is where it didn’t quite work out. When I tried beating the mixture it was too thick and my beater got stuck. I just pulled it off the beater and mixed by hand.)
- When the dough has pulled together knead it for about 8 minutes on a lightly floured surface until it is smooth and elastic
- Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave it to rise and double in size – approximately 1 hour.(My dough did rise, but it didn’t double in size. I left it for 1 1/2 hours.)
- Deflate the dough and turn it out onto a lightly floured surface. Form it into a loaf and place into a 9×5″ greased loaf pan.(This part confused me as I am not a baker, what is meant by deflate? I just squashed it and then kneaded it again for a minute.)
- Cover the loaf with a damp cloth and leave to rise to double it’s size. It should double in size in about 40 minutes.(This time the dough did double in size.)
- Preheat oven to 220°C
- Bake bread at 190°C for about 30 minutes until bread is golden brown.
Click here for the original recipe, it is a lovely website where you can change the ingredient measurements from US to metric. You can also change the serving sizes too.