I regularly share my homebaked loaves of bread on my Instagram story and I am always asked for the recipe. Most recently, I baked the recipe as bread rolls and had an overwhelming response to them.
The recipe is here on the blog since the early days, but I have changed it slightly since then. So with that in mind, I am sharing the new improved version with you now.
This bread is great if you are time-poor, as it can be prepared in your food mixer. However, you do not need anything other than a mixing bowl and a weighing scales, as it can be made by hand. I would go so far as to say, making it by hand is a great stress reliever! Knead your frustration at whatever is troubling you away.
I doubled this recipe so I can show you both rolls and a loaf of bread, Feel free to halve it should you only wish to make one or the other. If I can make a suggestion however, the rolls are great for lunch boxes. They’re small enough to fit, one is perfect for small children. Adults and older kids can bring two or three and they fit snugly into the lunch box.
Now, I have a confession to make regarding my bread rolls. I am quite pedantic about the size! I know! Who knew, the self-confessed discounter of rules! In my defence, baking is a science, and I want the science bit to ensure all of my rolls are equal in size and evenly baked. So, I take the time to weigh my dough and divide it into equal amounts.
For this I recipe, I weighed out 12 60g portions of dough and turned the remaining amount into a loaf. It’s worth mentioning, this dough is very forgiving. If it feels too wet, add more flour or too dry, then add more water. Though it is rare one would have any issue with it.
White Yeast Bread
- 1 kg Strong Flour
- 14 g Fast Action East the equivalent of 2 sachets
- 600 ml Tepid Water
- 30 ml Sunflower Oil
- Pinch Salt generous pinch
- Prepare your mixer, if using, by attaching the dough hook. Prepare baking sheets for the rolls and bread or line a loaf tin for your loaf of bread.
- Place the flour into the mixer bowl, followed by the yeast and salt. Give it a light stir.
- Pour in the water, followed by the oil. Place the bowl on the mixer stand.
- Turn the mixer to the minimum setting or 1 to bring everything together. I keep it at this setting for 4-5 minutes. Then increase to 3/4, medium, for 3-4 minutes. I then increase to 6, maximum setting, for a final 2 minutes.
- At this point, the dough should have well come together and feel springy to touch. Turn the dough out of the bowl, sit the bowl on the scales and put the dough back in. I wanted to make 12 60g rolls so I took 720g dough back out and set aside.
- Tip the remaining dough out on your work surface and lightly knead it. Shape it to the loaf you are making and place it into a tin or on a baking sheet.
- Divide the 720g dough into 12 pieces and knead each piece into a small roll and lay them on a baking sheet.
- Set the bread and rolls aside in a warm place in your kitchen and lay a clean tea towel over them. Leave them to rise for one hour. After 50 minutes preheat the oven to 200C - FAN (220 regular)
- Bake the rolls for 20-25 minutes, leave the loaf of bread five minutes longer. The undersides will feel hollow when you tap them. This is how you know bread is baked.
I bake this bread very regularly. Everyone in the house loves it. It makes great toast, super sandwiches and the rolls are a real treat to find in a lunchbox.
If you make this bread, please tag me on Instagram, show me your bakes, but most of all, enjoy it!