White Bread
 
 
Basic White Bread that is a million times better than store-bought and needs only 20 minutes active time. The bread is so soft and delicious, no one will believe you made it.
Ingredients
  • 30 gr. fresh compressed yeast, or 10 gr. active dry yeast
  • 270 ml. (1 cup + 2 tablespoons) full fat milk, at room temperature
  • 500 gr. (~ 4 generous cups) all purpose flour
  • 20 gr. (1 tablespoon + 1 teaspoon) sugar
  • 60 gr. (1/2 stick) soften butter
  • 10 gr. (2 teaspoons) salt
  • 1 egg yolk + 1 tablespoon milk, lightly beaten to glaze the bread
Instructions
  1. In a large bowl dissolve the yeast into the milk.
  2. Add the flour, sugar, butter and salt. Using a wooden spoon mix the ingredients until a dough forms.
  3. Place the dough in a lightly floured surface and start kneading. Your dough should be soft and not sticking. If it sticks to the surface you can add one tablespoon of flour. Knead for approximately 15 minutes to develop the gluten. You need to achieve a dough the is soft and elastic. The best way to find out if it’s done is to take a small ball of dough and pull it gently between your hands, it should not tear, but stretch and form a see-through layer.
  4. Grease a large bowl and place the dough in it, turning once to coat all sides. Cover with plastic foil and leave at room temperature until double in size, anywhere between 30 to 60 minutes, depending on the temperature.
  5. Meanwhile, butter and flour the sides and bottom of a loaf pan, 30 cm./12 inch long, 11 cm./4 inch wide, and 7 cm/3 inch deep, the measurements of the pan are approximate.
  6. Preheat your oven to 200°C/400° F.
  7. Take the dough out of the bowl and press it gently on a floured surface. Knead for 1 minute and form a loaf to fill your pan. Place it in the pan and glaze it with a little of the egg yolk mixture. Cover and let it proof for a second time, until almost double.
  8. Glaze it again with the egg yolk and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan and enjoy!
Recipe by Baking After Dark at http://bakingafterdark.com/white-bread/