White Bread Recipe

Ok.. My adoring fans want the recipe.. sorry for the delay..

White Bread
2 fl oz (65 ml) lukewarm water
1 tbsp active dried yeast
2 tbsp sugar
16 fl oz (450 ml) lukewarm milk
1 oz (30 g) butter or margarine, at room temp.(I used real butter from New Zealand)
1 lb 14oz - 2 lbs (850-900 g) strong flour (not sure what strong flour is, but I used regular all purpose flour - strong flour might be bread flour)

1. Combine the water, yeast and 1 tbsp of sugar in a measuring jug and let stand for 15 minutes until the mixture is frothy.

2. Pour the milk into a large bowl. Add the remaining sugar, the butter or margarine, and salt. Stir in the yeast mixture.

3. Stir in the flour, 5 oz (140 g) at a time, until a stiff dough is obtained. Alternatively, use a food processor.

4. Transfer the dough to a floured surface. To knead, push the dough away from you with the palm of your hand, then fold it towards you, and push it away again. Repeat until the dough is smooth and elastic.

5. Place the dough in a large greased bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, 2-3 hours.

6. Grease 2 9 x 5 inch (23 x 13 cm) tins.

7. Punch down the risen dough with your fist and divide in half. Form into a loaf shape and place in the tins, seam-side down. Cover and let rise in a warm place until almost doubled in volumne, about 45 minutes.

8. Preheat a 375F /190C/gas 5 oven

9. Bake until firm and brown, 45-50 minutes. Turn out and tap the bottom of a loaf: if it sounds hollow the loaf is done. If necessary, return to the oven and bake a few minutes more. Let cool on a rack.

Recipe from Flipcook Baking - Carole Clements.