*Plain White Bread*
Makes 2 loaves
Simple and easy. If I can make it anyone can. 310ml lukewarm water (1 1/4 cups) large pinch of white sugar 2 1/2 tsp dried yeast (not quick yeast) 60g of butter melted (2 1/4 oz) 250ml of milk, warmed (1 cup) 900g of strong bread flour (6 cups) 2 tsp salt Combine half of the water and the sugar in a large bowl. Sprinkle the yeast over top. Allow to stand for 5 to 6 minutes until foamy. Add the butter, milk, remaining water, half of the flour and salt, using a wooden spoon. Mix well together. Add the remaining flour a bit at a time until you have a coarse and shaggy dough. Tip out onto a lightly floured work surface and knead in the remaining flour, for 8 to 10 minutes until it is smooth and elastic, feeling fairly soft. You may add extra flour if the dough is sticky. Put the dough into a large bowl which you have greased with white vegetable shortening, turning the dough to coat with the grease. Cover with plastic cling film and set aside in a warm draft free place for 1 1/2 hours to rise, or until the dough has doubled in size. Punch the risen dough down to expel the air. Tip out onto a lightly floured work surface. Cut in half with a sharp knife. Pat each half out into a rough rectangle 8 inches in length. Roll up tightly into a loaf. Have ready well greased 8 by 4 inch loaf tins. Put a loaf into each, seam side down. Cover with a damp kitchen towel and allow to rise for a further 45 minutes, or until the dough has risen just about the edge of each tin.
Preheat the oven to 180*C/350*F. gas mark 4. Bake the loaves for 30 minutes, or until they are a deep golden brown and sound hollow when tapped on the base. Turn out onto a wire rack to cool completely.
For Wholemeal Bread: use 450g of plain flour and 450g of wholemeal flour. (3 cups each)
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