We really do love in the age of sourdough, and sourdough is a fantastic bread. It, however, requires so much attention and care. It needs to be fed daily or if refrigerated every few days. I did for the longest time undertake this procedure and after a few months had a good sourdough starter going. Then tragedy struck whilst kneading one day I knocked the glass jar off the counter. That was the end of my sourdough making I am simply not ready to make that commitment again. Instead, I mostly make this classic white loaf which I feel is overlooked. Much like iceberg lettuce I think the classic white loaf is seen as old fashioned and maybe not the thing to be doing, but I love it as I’m sure you will from the first to the last bite.
I hope you give this recipe a go and please leave me a comment and let me know your thoughts. Until next time take care and stay safe everyone.
AuthordanieldiverA soft classic white loaf recipe that produces a perfect loaf. The recipe uses a stand mixer to do all the kneading, but should you not have one it can be kneaded by hand.
Mix together the flour, sugar and salt. Then stir in the yeast and set aside.
Melt the butter in the boiling water. When melted add the fridge cold milk. This will leave you with a luke warm buttery liquid. Pour into the dry ingredients and stir together with a wooden spoon until the flour has all been absorbed and you have a shaggy dough.
Fit a stand mixer with a dough hook. Let the dough knead in the mixer for 10 mins on a low speed until smooth and when pressed the indent bounces back. If you haven't got a stand mixer you can knead by hand simply dust your work surface and knead for 10 - 12 minutes until smooth.
Form the dough into a ball and cover the bowl with cling film ( I use a shower cap ) and allow the dough to double in size approx 1 - 1½ depending on how warm your kitchen is.
Butter and dust a 2lbs loaf tin and lightly flour your work surface. Punch the dough to knock the air out and turn out onto the floured surface. Form into a puffy rectangle and roll it up from the long edge. Place the dough seem side down in the prepared loaf tin cover again with oiled cling film or shower cap for 1 - 1½ until it to rises and doubles in size.
Heat oven to 180°C/ 160°C fan. Brush the loaf with beaten egg or sprinkle with a little flour before baking in the oven for 35 minutes until risen and golden brown. Allow to sit in the tin for a few minutes before turning out onto a wire rack to cool completely.
Makes 1 loaf
Ingredients
Directions
Mix together the flour, sugar and salt. Then stir in the yeast and set aside.
Melt the butter in the boiling water. When melted add the fridge cold milk. This will leave you with a luke warm buttery liquid. Pour into the dry ingredients and stir together with a wooden spoon until the flour has all been absorbed and you have a shaggy dough.
Fit a stand mixer with a dough hook. Let the dough knead in the mixer for 10 mins on a low speed until smooth and when pressed the indent bounces back. If you haven't got a stand mixer you can knead by hand simply dust your work surface and knead for 10 - 12 minutes until smooth.
Form the dough into a ball and cover the bowl with cling film ( I use a shower cap ) and allow the dough to double in size approx 1 - 1½ depending on how warm your kitchen is.
Butter and dust a 2lbs loaf tin and lightly flour your work surface. Punch the dough to knock the air out and turn out onto the floured surface. Form into a puffy rectangle and roll it up from the long edge. Place the dough seem side down in the prepared loaf tin cover again with oiled cling film or shower cap for 1 - 1½ until it to rises and doubles in size.
Heat oven to 180°C/ 160°C fan. Brush the loaf with beaten egg or sprinkle with a little flour before baking in the oven for 35 minutes until risen and golden brown. Allow to sit in the tin for a few minutes before turning out onto a wire rack to cool completely.
Makes 1 loaf