Bread
Bread
BreadOrigin: International
Basic loaf of wheat flour, water, salt and oil with a little sweetener.
Prep
30 min
Cook
35 min
Total time
1 hr 5 min
Portions
8
Total weight
860 g
Per portion
107.5 g
Ingredients
- Flour500 g
- Water320 ml
- Salt8 g
- Oil15 ml
- Cane Sugar10 g
- Instant Dry7 g
Method
Mix the dough
- Combine the flour, salt, sugar and yeast.
- Add lukewarm water and oil; mix to a shaggy dough.
Knead and first rise
- Knead on a lightly floured surface 8–10 minutes until smooth and elastic (windowpane test).
- Place in a lightly oiled bowl, cover, and leave until doubled (about 1–1½ hours in a warm room).
Shape and prove
- Deflate gently, shape into a loaf or ball, and place in a tin or on a tray.
- Cover and prove 30–45 minutes until puffy.
Bake
- Heat the oven to 220°C (200°C fan).
- Slash the top.
- Bake 30–35 minutes until deep golden and the base sounds hollow when tapped.
- Cool on a rack before slicing.
Serving
Slice when completely cool for neat slices; warm for softer crumb.
Storage
Airtight 2 days or freeze sliced. Refresh in a 160°C oven 8 minutes.