White Bread

Ingredients

Note: 'yield' and '70g rolls' are cooked quantities and allows for evaporation in cooking. 570g of flour makes a dozen 70g (cooked) rolls.

The calculator above can scale the recipe, just complete one of the yellow fields and hit ENTER, and the rest will be calculated.

Combine dry ingredients.
Add water and fat, and mix until cleared to to a soft dough.
Cover and set aside in an oiled bowl to rest and rise, until doubled in volume.
Turn out onto a floured board, knock it down, and and knead.
Divide into portions, shape and place in tins, on trays etc.
Cover and set aside to rest and rise, until fully proven.
Bake until brown on top and makes a hollow sound when tapped, about 30-45 minutes in a hot (230°C) oven (time depends on shape of product).

07 March 2012 00:34 Last modified .

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