White Yeast Bread

I was hesitant to make bread as I never get successful in making one. I really don't know what have gone wrong or maybe it's the way how I knead it or over mixing it. But I have to conquer it to keep on making until I have the right dough and beautiful outcome. With this bread recipe, finally I managed to have it come out perfect and this is the second time I made with this recipe. The first try I wasn't able to take a picture of it as my husband immediately tried it right after I put out from the oven. This time, I warned him not to touch it before I get a picture of it.





But well, he still can't resist and thank goodness I made individual rolls instead of making 2 loaves. Brushing of the risen dough with egg wash, makes the bread golden brown and shinny. You can omit the egg wash and just sprinkle with little water and dust with the flour instead, like what I did in my first trial.






White Yeast Bread
Adapted from Rachel Allen, Bake (Collins)

2 tsp caster sugar
425ml warm water
2.5 tsp dried Yeast, or 20g fresh yeast
750g strong white flour, plus extra for dusting
2 tsp Salt
40g Butter, or 4 tbsp olive oil
vegetable oil, for greasing
1 Eggs, beaten
poppy or Sesame seeds, for the top of the loaf (optional)


Method

1. In a measuring jug, mix the sugar with 150ml of the warm water and yeast and let stand in a warm place for five minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.

2. Sift the flour and salt into a large bowl. Rub in the butter and make a well in the centre. (If using olive oil instead of butter, pour the olive oil into the remaining water.) Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.

3. Knead for about ten minutes or until the dough is smooth and springy to the touch. (If kneading in an electric food mixer with a dough hook, five minutes is usually long enough.) Put the dough in a large oiled bowl. Cover the top tightly with cling film and place somewhere warm to rise until doubled in size. This may take up to two or even three hours.

4. Preheat the oven to 220C/gas 7.

5. When the dough has more than doubled in size, knock back and knead again for 2–3 minutes. Leave to relax for ten minutes before you begin to shape the bread.

6. Shape the bread into loaves or rolls, transfer to a baking tray and cover with a clean tea towel. Allow to rise again in a warm place for 20–30 minutes, until the shaped dough has again doubled in size. When fully risen, it should leave a dent when you gently press the dough with your finger.

7. Gently (as the bread is full of air at this point and therefore very fragile) brush with egg wash and sprinkle with poppy or sesame seeds (if using), or dust lightly with flour for a rustic-looking loaf.

8. Bake in the oven for 10–15 minutes for rolls or 30–45 minutes for a loaf, depending on its size. Turn the heat down to 200C/gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack to cool.

Cook’s note: Slow rising gives bread an amazing texture and flavour, if you have the time I would recommend trying it. Use cold water instead of warm water and at step 3, leave the dough to rise in a cool place (or fridge) overnight. Then, when the dough is shaped (step 6), leave to rise again for eight hours in a cool place.