Food recipes
Easy and Yummy White Bread
Easy and Yummy White Bread Ingredients: wheat flours, bread, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry salt, table sugars, granulated oil, olive...
Easy and Yummy White Bread
Ingredients:
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
butter, without salt
Directions:
Warm the milk but make sure not to make it too hot .
Sieve the flour and the salt into a bowl then add the sugar .
Mix it well .
Mix the yeast with with a little bit of sugar in the warm milk .
Add the olive oil into the mixture.
Then pour the yeast mixture into the bowl .
Using a fork continue to mix the flour with the liquid .
Form a ball then transfer the dough on a lightly floured surface .
Knead for about 10 minutes .
At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
Put the dough into a lightly oiled bowl .
Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
Punch down the down .
On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
Bake in preheated oven at 175 C fan force for 30 minutes.
Take it out from the oven , brush the top with the melted butter .
Bake for further 10 minutes.
Transfer the loaf on the cooling rack .
Wait until it's completely cool before slicing it .
Ingredients:
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
butter, without salt
Directions:
Warm the milk but make sure not to make it too hot .
Sieve the flour and the salt into a bowl then add the sugar .
Mix it well .
Mix the yeast with with a little bit of sugar in the warm milk .
Add the olive oil into the mixture.
Then pour the yeast mixture into the bowl .
Using a fork continue to mix the flour with the liquid .
Form a ball then transfer the dough on a lightly floured surface .
Knead for about 10 minutes .
At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
Put the dough into a lightly oiled bowl .
Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
Punch down the down .
On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
Bake in preheated oven at 175 C fan force for 30 minutes.
Take it out from the oven , brush the top with the melted butter .
Bake for further 10 minutes.
Transfer the loaf on the cooling rack .
Wait until it's completely cool before slicing it .