A simple no-fuss white bread loaf
Joy! Ahoy!! My quest for a perfect loaf of white bread has finally ended!
Had been hunting around for days and trying a lot of recipes but no success. Too dense, too yeasty, just not right- till today! A big shout of thanks to my dear friend Kalpana Vinay for these measures. They worked so well! This is a total no-fuss bread with easy to remember measures. Straight to the recipe now, without any fuss! 😀
All purpose flour/Maida 3 cups
Instant Yeast- 1 Tsp/Fresh Yeast 10 grams ( Find an excellent yeast converter here, in case using a different variety of yeast)
Sugar- 2 Tsp
Salt- 1 Tsp
Butter – 1 ½ Tbsp
Milk- ¾ cup (may use a little more in case the dough is too hard)
Warm water- ¼ cup
- Prove the yeast – add the sugar to ¼ cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread!
- In a big bowl, take the flour and salt. Mix.
- Once the yeast has bloomed, add it to the flour and mix well with a wooden ladle. Add milk and keep mixing. Once well mixed, knead the dough well using your hands. It will be sticky to start with.
- Add the butter and knead for another 10-12 minutes. It will now become a non-sticky, soft and pliable dough.
- Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.
- Remove from the bowl once the dough is doubled and gently knock out the air.
- Shape the dough into a loaf and place in the loaf tin.
- Cover with cling film or a kitchen towel taking care to that they do not touch the top of the bread. This is how I do it.
- Leave to rise again for about 45 minutes. This is the second prove.
- When there are 20 minutes to go, pre-heat the oven at 200C.
- Brush the top with milk and bake for 20 minutes, till the top browns. If doing in an oven with two elements, please keep both on. The bread should sound hollow when you tap on it.
- Slice when fully cooled.