Do you enjoy spreading your favourite preserve onto a delicious slice of bread? Or to make sandwiches using the best fresh loaf you possibly can? Then making your own white bread, seems to be just the right answer. This preparation is anything but difficult, but it yields results fit for any passionate bread lover, vegan or not. Follow our step-by-step video preparation and you won’t have to be scared about making bread ever again.
- Add all the flour and the yeast into a large bowl, and stir the ingredients well to combine them.
- Pour in all the milk and mix the ingredients with a fork until you obtain a sort of rough dough.
- Knead the dough until roughly combined, transfer it onto a working surface and knead it for about five minutes, or until it becomes smooth.
- Once the dough has reached the right consistency, dust it with some flour, place it into a bowl and cover it with a kitchen towel.
- Place the bowl in a warm place and let the dough to rise for one hour.
- Once the time has elapsed, the dough will have roughly doubled in size.
- Transfer the dough back onto the working surface, gently pat it down into a flat shape and fold it into thirds.
- Grab the side of the dough closest to you and start rolling it over the remaining dough to obtain the final loaf shape.
- Transfer the rolled dough into a loaf tin. For these quantities we used a one pound (500 grams) tin.
- Cover the tin with a kitchen towel and let the dough rise for another hour in warm place.
- 30 minutes before the rising has elapsed, preheat the oven to 180°C (380°F).
- Once the oven is at the right temperature, remove the towel from the tin and bake the bread for 25 minutes.
- Some viewers said that the bread never cooks properly as the crumb ends up being a little sticky. To make sure that this doesn’t happen, remove the bread from the oven after the first 25 minutes of cooking time, cover the tin with aluminium foil and cook the bread for additional ten minutes.
- For best results, leave the bread to cool down completely before slicing it.
- In case the instant dry yeast is not available, it can be substituted with 1¾ tbsp fresh yeast (15g) or with 2½ tsp of active dry yeast (7.5g) activated as instructed on the packet.
- For a fluffier bread, use water instead of soy milk.
- Some viewers told us that the crumb of this bread often ends up a bit sticky. To prevent this from happening, cover the tin with aluminium foil after the cooking process and bake the bread for an extra 10 minutes.
Preparation Time: 2h 10m
Cooking Time: 25m
Total Time: 2h 35m
Cooking Temperature: 190°C - 380°F