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Basic White Bread

This document provides a recipe and instructions for making basic white bread in 3 steps: 1) Mix yeast, water, sugar and flour to form a dough, 2) Knead the dough and let it rise, 3) Shape the dough and bake it for 25-30 minutes until golden brown. Variations include shaping the dough into a round or cottage loaf. The ingredients are fresh or dried yeast, water, sugar, flour and salt.

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138 views2 pages

Basic White Bread

This document provides a recipe and instructions for making basic white bread in 3 steps: 1) Mix yeast, water, sugar and flour to form a dough, 2) Knead the dough and let it rise, 3) Shape the dough and bake it for 25-30 minutes until golden brown. Variations include shaping the dough into a round or cottage loaf. The ingredients are fresh or dried yeast, water, sugar, flour and salt.

Uploaded by

roy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Basic White Bread

kenwoodworld.com/en-au/cooking-with-kenwood/recipes/recipes/basic-recipes/basic-white-bread1

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Recipe difficulty: Easy
0 of 5

Preparation time: 5-20 minutes


Cooking time: 5-30 minutes
Serves: Up to 6 people

Makes: 1 Loaf
Preparation Time: 20 minutes plus rising
Cooking Time: 25-30 minutes
Tools: Dough Hook

Method
1. If using fresh yeast, mix the yeast with half the water and the sugar. Leave to stand
for 15 minutes. Place the flour and salt in the Kenwood Bowl. If using fast action
dried yeast add with the sugar to the flour.
2. Using the Dough Hook on minimum speed, gradually mix in the yeast mixture and
remaining water or water if using dried yeast, to a soft dough.
3. Knead for 1 minute on minimum and 4 minutes on speed 1, until smooth and elastic.
Remove the
4. Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for
1 hour, or until doubled in size.

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5. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough
to knockback. Transfer to a lightly floured surface and shape. Cover with oiled clear
film and leave to rise for 30 minutes, or until doubled in size.
6. Preheat the oven to 220°C/425°F/gas 7. Bake for 25-30 minutes or until golden
brown.

Variations

Round Loaf
Shape the dough into a round plump ball. Knead the edges into the centre, turn over, place
on a greased baking sheet. Slash just before baking.
Cottage Loaf
Increase quantities by 50%, leaving the yeast the same. Divide into ⅔ and ⅓ and shape
into balls. Place on oiled baking sheets, cover and leave to rise for 20 minutes. Make a 4cm
(1½ inch) crossshaped cut in the top of the larger ball. Brush with water and place the
smaller ball on top. Press a hole through the middle with two fingers. Leave to rise for 10
minutes then bake for 30-35 minutes.
Classic Split Tin
Shape dough into a rectangle the length of the tin. Roll up lengthways, tuck the ends under
and place in a 900g (2lb) loaf tin. Leave until doubled in size, sprinkle with flour and slash
along the entire length.

Ingredients
15g (½oz) fresh yeast
or 7g sachet (1½ tsp) fast action dried yeast
300ml (½ pint) lukewarm water
5ml (1 tsp) sugar
450g (1lb) strong plain white flour
7.5ml (1½ tsp) salt

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