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Posts Tagged ‘easy white bread recipe’

It’s the first anniversary of Zeb Bakes, one of my favourite blogs written by one of my favourite people.

To celebrate Joanna’s auspicious occasion, I baked a loaf of her white toast bread yesterday.  I’d been given a sample of Ben Furney Mills’ premium bakers flour, and this seemed like a good opportunity to test it out.

The flour was a pleasure to work with, and the finished loaf sliced very well.  It was delicious toasted for breakfast this morning.

Pete’s sister Penny and I made another loaf of this bread today.  Pen thought it might be a perfect every day loaf for her family, so I promised to post up the recipe for her.

Please also have a look at Joanna’s original post, as well as the fabulous loaves made by her clever husband Brian!

  • 765g bakers/bread flour
  • 500g water
  • 15g unsalted butter
  • 13g fine sea salt
  • 10g sugar
  • 6g (1½ teaspoons) dried yeast

1. In a large mixing bowl, mix together the flour, salt, sugar and dried yeast.  Cut the butter into pieces and rub it into the flour mixture.  Add the water, and mix to form a shaggy dough.  Cover the bowl and allow it to rest for about half an hour.

2. Give the dough a quick knead in the mixing bowl until smooth, then cover again and allow to prove until doubled in size.

3. Turn the risen dough onto a lightly oiled bench and shape  it into a log.  I find it easiest to first form the dough into a ball, and then to flatten it out into a circle.  Starting at one edge, roll the dough up tightly to form a long fat sausage.

4. Place the shaped dough into a lightly oiled 28cm/11″ loaf tin, seam-side down.  Cover the tin and allow to rise until doubled in size.  Preheat the oven to 210C with fan.

5. Slash the top of the loaf, spritz with a little water and dust with rye flour.  Bake the loaf for about 40 minutes, rotating halfway through the baking time.  Remove from the tin and allow to cool on a wire rack.

Happy Blogaversary, Joanna and Brian, a toast to you both!

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