Basic white Bread
(1 cup=200ml)
Servings 1 sandwich loaf
Ingredients
For the sponge
- 3 cups(375g) All Purpose flour/Plain flour/Maida
- 1½ cups(300ml) water
- 1½ tsp active dry yeast
- 1 tsp honey/sugar
Rest of the ingredients
- 3 tbsp sugar(I used granulated raw sugar)
- 1 tbsp butter
- 2 tbsp coconut oil
- 1½ tsp salt
- ¼-½ cup flour to be used in kneading(I needed ⅓ cup/42g)
- butter as needed for brushing and greasing
Instructions
- In the bowl of a stand mixer, proof the yeast with honey and all of the water. Once it bubbles up, add the 3 cups of flour, all at once and knead on low speed for about 5-7 minutes, till everything is combined. The dough will be very loose and shaggy at this point.
- Cover it and let rest for ½ an hour. The dough should have increased in volume. If not let it rest for some more time.
- Next add all the rest of the ingredients with the exception of the flour and start kneading at medium speed . Keep adding the flour by tbsps as you knead, till you get a soft and supple dough, that is tacky. It should clean the sides as it kneads, though still sticks to the bottom. This will take 7-10 minutes.
- After kneading, transfer the dough to a mildly oiled counter top and knead the dough for about 2 minutes. Shape the dough into a log shape by pulling the dough and pushing it underneath to smoothen out the top. Pinch the seam and transfer to a greased bread pan.
- Let rise in a warm place, for atleast an hour, or till it springs back half way when poked.
- Bake in a preheated oven at 180°C for 40 minutes in the middle rack. This time I used my pullman bread pan 10½" x 4½" x 4", and it was perfect for this sandwich bread, exactly the size of the family loaf we get in Qatar.
- Cool down completely on a wire rack, before slicing.
