Light white bread
1 person made this
This loaf is a good everyday basic. To make it more moist, finely grate a day-old cooked potato and knead it into the dough.
500 g plain flour
1 teaspoon salt
1 teaspoon oil
250 ml buttermilk
1 teaspoon sugar
1 tablespoon dry yeast
- Use a baking tray. Line tray with baking paper. Place flour, salt and oil in a bowl. Heat the buttermilk in a pan with the sugar until lukewarm. Sprinkle yeast over to dissolve.
- Add the yeast mixture to flour mixture. Knead to a smooth dough either with the dough hooks of an electric mixer or by hand.
- Place dough on a lightly floured work surface; knead and punch down vigorously by hand for about 10 minutes until it is elastic and no longer sticky.
- Shape dough into an oval and place on baking tray; sprinkle with water. Using a sharp knife, make 3 diagonal incisions in the top of the loaf.
- Cover loaf and leave to rise in a warm place for 30 minutes until doubled in size. Preheat oven to 250°C.
- Bake for 15 minutes; reduce temperature to 200°C. Brush the loaf with water; cook a further 15 minutes until golden brown.
Nice easy bread recipe. Just a little dense. Will probably add a little more liquid next time.
- 07 May 2013
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