Sliced Bread

There’s nothing tastier in all the world than homemade bread, and nothing that smells better when it’s cooking! This recipe for Sliced Bread is easy yet the finished product is just perfect- try it for brunch today!

Ingredients

1 kilogram White Bread Flour

20 grams Salt

14 grams Dry Activated Yeast (2 sachets)

600 ml Water (slightly warm or "tepid")

© Ingvald Kaldhussater | Dreamstime.com

 

Procedure 

- Place all of the dry ingredients in a large bowl and give them a dry mix with a wooden spoon (it doesn't have to be wood, I'm just a traditionalist). 

- Make a well in the center and pour in the water.

- Gradually stir the flour into the water until it is all incorporated.

- Flour can vary or even humidity can make a difference so you might find you need to add a little more flour or water to produce a workable dough.

- You don't want it too sticky or to tough to work with.

- It's time to get your hands dirty. Turn your dough out onto a floured surface. A board or even just your table top is fine.

- Start kneading the dough. Feel free to stretch, pull or punch the   dough in all directions.

- Then roll it back up and stretch, pull or punch again. Any technique you choose will be fine, just keep working the dough for about 10 minutes until it is even in texture.

- Now roll the dough into a ball and place it into a lightly greased container that can be covered.

- You can use your mixing bowl if it has enough room for the dough to double in size, or use a large plastic container or even a bucket. Cover with a lid, plastic wrap or a damp towel.

- Place the dough in a warm place (not too hot, yeast starts to die above 50 C) until it doubles in size. This will take about 1 hour. Don't worry if you can't find a spot warm enough, it will   still rise but it will just take a little longer.

- Once your dough has doubled, punch it down and take it out of the container. Now divide it into 2 even portions. Press the pieces out flat and then roll into loaf shapes.

- Place the dough pieces into large loaf tins and cover again to allow to rise.

- Plastic wrap or a damp towel will be fine. Sit in a warm place and allow the dough to rise until it reaches the top of the tin. While the dough is rising, preheat your oven to 230 C 

- Once the dough has reached the top of the tin remove the cover and place in your pre-heated oven for 30-40 minutes.

- You can check if it is baked by knocking on the crust and listening for a hollow sound.

- Remove from tins and allow to cool on a wire rack.


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