White bread (free-form)

White bread (free-form)

White bread (free-form)

White bread (free-form)

White bread (free-form)

Prep Time 2 hrs 10 mins
Course BREAD
Servings 20

Equipment

  • 1 Glass tray

Ingredients
  

For the dough

  • 21 g fresh yeast
  • 260 ml cold water
  • 500 g strong white flour
  • 2 tsp salt
  • 1/2 tsp caster sugar
  • 1 tbsp butter

For glazing

  • Water

For greasing

  • 1 tsp butter

Instructions
 

  • Stir the yeast into the water to dissolveit.
  • Add to the flour, salt, sugar and butter and knead for 6–7 minutes until youhave a smooth dough.
  • Shape the dough into a ball and place itin a bowl in the oven compartment.Cover with a damp cloth.
  • Prove thedough using the settings indicated forproving phase 1.
  • Grease the glass tray. Lightly knead thedough, shape it into a loaf measuringapproximately 25 cm in length andplace it lengthways across the glasstray. Score several times to a depth of1 cm.
  • Cover the dough with a damp cloth andprove it using the settings indicated forproving phase 2.
  • Brush the dough with water. Place thebread in the oven compartment andbake.

Notes

Settings
Prove dough
Proving phase 1
Special applications | Prove dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove dough
Temperature: 30 °C
Proving time: 15 minutes
Baking
Automatic programme settings
Bread | White bread | On tray
Programme duration: approx. 45 minutes
Manual settings
Oven functions: Fan plus
Temperature: 190–200 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: 35–45 minutes
Shelf level: 1
Keyword bread recipes, White bread (free form)
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