Basic white bread
- 700g white bread flour
- 15ml (1 tbsp) salt
- 40g (4 tbsp) butter
- 440ml (1¾ cups) lukewarm water
- 1 x 10g sachet instant dry yeast
- 5ml (1 tsp) sugar
- 30ml (2 tbsp) water
Preheat the oven to 200°C. Grease a 28cm x 11cm loaf tin.
Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
Pour the lukewarm water into a separate bowl and sprinkle with instant yeast and sugar. Set aside until the mixture becomes frothy.
Make a well in the centre of the flour mixture and pour in the lukewarm yeast liquid. Mix well to form dough.
Turn the dough onto a lightly floured work surface and knead for 10 minutes or until the dough is light and pliable.
Shape the dough into a ball, place it in a large bowl, cover with plastic wrap and set aside in a warm place to rise until double in size.
Turn the dough onto a lightly floured work surface and punch it down to remove any air bubbles.
Return the dough to the bowl, cover with plastic wrap again and set aside in a warm place to rise until double in size.
Shape the dough into the prepared tin, cover with plastic wrap and set aside to prove once again.
Remove the plastic wrap and brush the top with water. Bake until a skewer inserted into the centre comes out clean and the bread sounds hollow when tapped, about 45 minutes.
Remove from the oven and leave to cool in the tin for 10 minutes. Turn out onto a wire rack to cool.
To make basic brown bread, simply substitute 700g white bread flour with 700g brown bread flour and add an extra 20g (2 tbsp) butter.