My Favourite White Bread

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 2.00
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Heidi Strydom

I've made a lot of bread recipes and this one has become my absolute favorite!

Marthinus Strydom

The Story

"The greatest thing since sliced bread" may be a phrase we're all familiar with, however it may be less well known that white bread has been enjoyed for thousands of years and has even been used as a status symbol. The ancient Greeks and Romans argued whether white or dark bread was better, and this same debate seems to be raging today as white bread has evolved into a mundane and non-nutritious, albeit ubiquitous staple on our tables.

More about Italy

Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.

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Ingredients
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8 g instant yeast
600 g luke warm water
40 g granulated suar
20 g salt
25 g unsalted butter, at room temperature (or oil)
1000 g white bread flour
¼ cup (12 Teaspoons) milk

Method

  1. Mix all ingredients together.
  2. Add water.
  3. Add oil once the flour is wet. If you're using butter it can be added from the beginning.
  4. Knead until gluten is developed. If kneading with a machine, knead for 10 minutes on medium speed. Knead until a soft, pliable dough is formed.
  5. Place dough in a lightly oiled container, cover and allow to prove for 1.5 hours or until doubled in size. Prove at 25-28 degrees C.
  6. Punch down, shape into a tight ball and allow to prove for a further 30 minutes.
  7. Shape the breads and place into lightly oiled baking containers.
  8. Cover with plastic and allow to prove for another 1 hour until doubled in size.
  9. Preheat the oven to 230c.
  10. Bake in the preheated oven for 30 minutes.
  11. Remove from the tins immediately and allow to cool down on cooling rack for at least 1 hour.
  12. Can be sliced and frozen.