I make brown bread and soda bread regularly however when it comes to white bread, mine is just never quite as I like it. Kevin however seems to just have a knack for it and his white bread turns out perfect every time. Having cooked many different recipes and used many different method he has found what suits him which seems to be a combination of the many recipes he has tested.
Ingredients – This amount of dough makes 2 large loaves, 4 small loaves or 16 rolls
900g Strong White Flour
2 tsp Salt
2 7g Sachets Easy Blend Yeast
2 Tbsp Sunflower Oil
700 ml Warm Water
*Combine the flour with the salt and yeast in a large mixing bowl. Add the oil and water to form a soft dough, this tends to be quite sticky at this stage.
*Turn the dough out onto a floured surface and knead until smooth and elastic, 5-10 minutes. You may need extra flour for your hands, as previously mentioned, this dough does tend to be very sticky.
* Place the dough in a bowl which has been lightly dusted with flour, cover with cling film and leave to rise in a warm place for about an hour.
*When doubled in size, knead the dough again on a floured surface for a few minutes. Divide the dough into either, 2 large loaves, 4 small loaves or 16 rolls, whatever your preference.
*Place you shaped dough onto floured baking sheets, cover with tea towels and leave to rise in a warm place for a further 30 minutes. Pre-heat the oven to 220C/GM7
*Place the rolls into the oven and place a saucepan of hot water in the bottom, this will help make the bread crusty. Bake for approximately 20 minutes, until the underside of the bread sounds hollow when tapped.
*Leave to cool on a wired rack.
This bread freezes extremely well, though I have to say it is often devoured in our house before it makes it’s journey to the freezer. The children really enjoy it, it’s great for sandwiches, with soup, delicious toasted for breakfast and the rolls are a perfect lunch box size. Kevin makes it 2-3 times a week, which is a testament to how good it is.