I have been experimenting for some time to find a bread that my Supermarket bread loving husband will eat. This recipe results in a lovely soft, moist,and airy' high rising loaf, perfect for sandwiches or toast.
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Directions Preparation:3hours › Ready in:3hours
Place ingredients in bread machine pan according to manufacturers recommendations.
Select dough cycle and when finished mixing follow directions below.
Place all dry ingredients except for salt into a large bowl and stir to combine.
If using; Rub in butter.
Make a well in the centre of your bowl and add water and oil. Stir until mixture forms a rough ball.
Cover and leave to rest for 15 minutes.
Sprinkle your worktop lightly with flour and knead together for about 5 minutes, until dough forms a pliable ball.
Pat out into a rectangle, and sprinkle with 8g of salt.
Roll back into a ball and continue to knead until dough is very soft, pliable, tacky but not too sticky. (5-10Minutes)
Try to add as little flour as possible.
For Both methods
Place dough into a large greased bowl or container. Turn dough so its’ surface is greased, cover and leave to rise for
45-60 minutes. This may take longer depending on your room temperature, time of year etc.
To test dough, poke a floured finger in about 1 ½ cm, if imprint stays or only rebounds slightly, your dough is ready.
Remove dough from container and gently press out into a rectangle, the shorter side being approximately the length of your loaf pan. Starting from the short side, roll up into an even log, make sure ends and seams are sealed.
Place into a greased 22 x 11cm (base size) loaf pan, spray with cooking or olive oil, and place in a warm place to rise. 45-60 minutes or till dough crests pan by at least 3cm.
Bake in a pre-heated oven 185C or 165C for fan forced for 30-35 minutes.
Place on wire rack to cool completely before slicing.
This a fairly soft dough, verging on sticky, but results in a lovely soft and airy high rising loaf, perfect for sandwiches or toast.
Vital Wheat gluten;
I use Vital wheat gluten to improve the protein content of my flour, which aids in the elasticity of the bread dough. Check the protein content of your flour. If it is in the low 11%s or under, your bread will probably benefit from the addition of the gluten. (Available from most health food stores.) Vital wheat gluten is approximately 75% protein so only a small amount is necessary.
Helps soften your bread and improves the keeping qualities. ( Available from larger supermarkets in their health food section)
In hot weather you may find you require less yeast as the higher temperatures may cause the yeast to grow too rapidly.