The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Simple white bread

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CharSiu's picture
CharSiu

Simple white bread

So I concocted a recipe for white bread- one suitable enough for daily eating. It's slightly enriched and has a nice golden, tight crumb. I had a little bit of commercial bread left over so I compared that crumb to mine. Gosh was I surprised! Mine was less porous and fluffier. 

Here are some photos:

 

Crumb shot (sorry, it's wrapped in plastic): 

If you want the recipe feel free to ask :) 

mickeyflip's picture
mickeyflip

Wow, having been looking for a recipe for a while now that comes close to commercial bread, your loaf looks amazing! Is it hand kneaded or do you use a bread machine? 

I've been having trouble with my loaves being too dense with a fine crumb.  More like a scone or cakey.  I know it probably has a lot to do with under kneading or over proofing but I'm keen for your recipe! 

I've been following a paleo diet for a couple of years now so haven't been making bread. Really want to start again (and make others eat it!) so yours would be a good re-entry recipe :) 

CharSiu's picture
CharSiu

Your comment made me smile :P

Here's the recipe:

300g AP flour

200g 1 egg + milk

30g butter

45g sugar (can reduce if you want, my family just prefers a sweeter bread)

1/2 tsp salt (about 3g)

2 1/4 tsp yeast (about 7g) 

Method: 

Preheat oven to 180C. Combine all ingredients and knead until strong windowpane (see Txfarmer's posts.) Cover and leave to rise until ready (use the poke test), about 1 hour. Punch down and divide dough. Leave to rest for 15 minutes. Roll out one piece into a long oval, then roll up swiss roll style. Roll it out again along the seam and roll up in the same fashion. Repeat for the other pieces. Place the pieces gently into greased pan, with the seam against the direction of the pan- so the open ends facing the sides of the pan and not the end/front of the pan. Proof until the dough goes about an inch over the pan (I'm using a pullman pan, so I'm not sure how it would be for other pans.) Bake for 30 minutes or until at the desired shade. Leave to cool to room temperature before slicing- hard, but worth it! 

Hope you enjoy~ 

BTW- I hand kneaded it. 

Ingrid G's picture
Ingrid G

Thank you for the recipe. Your bread looks scrumptious!

When you say 'Roll it out again along the seam and roll up in the same fashion', do you mean to turn the dough 90º and then roll out, or do you roll it out in the same direction? Sorry, I'm a bit confused about the 'along the seam' bit.

 

CharSiu's picture
CharSiu

Yes, you turn it 90º and then roll it out. I'm glad you think it looks good! 

dabrownman's picture
dabrownman

without all the stuff they put in there that we can't pronounce!  Well done.

CharSiu's picture
CharSiu

Thanks :D

Ingrid G's picture
Ingrid G

Thanks for clearing that up. Will try your recipe soon for a change from SD bread.

Ingrid G's picture
Ingrid G

Have you ever tried to just make one bread using the same recipe?

CharSiu's picture
CharSiu

This recipe only yields one loaf.

Ingrid G's picture
Ingrid G

I see now; the two pieces become one loaf. All good.