Traditional White bread Recipe without Improver Part 1 Test Baking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

In a bowl, combine 900 grams of strong white flour, 18 grams of salt, and 9 grams of sugar.

In another bowl, whisk 28 grams of fresh yeast into 600 milliliters of water.

Pour the yeast mixture into the bowl with the dry ingredients and mix.

Mix the dough for 5 minutes on a single-speed machine, or longer if using a slower machine.

Spray the mixing bowl with oil, form the dough into a ball, and place it in a proving bowl to rise until doubled in size.

After rising, split the dough into two portions, each roughly 800 grams.

Mold each portion and let them recover before shaping them into loaves.

Grease the loaf tins and shape the dough, ensuring the seam is on the bottom.

Place the shaped dough into the tins to prove for about 50-60 minutes.

Preheat the oven to 210-220°C (fan-assisted).

Bake the bread for 25-35 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens