Enriched White Bread

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Enriched White Bread

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It’s real bread week, founded by the Real Bread Campaign, which aims to find and share ways to make bread better for us, better for our communities and better for the planet.

The Real Bread Campaign encourages us to celerbrate real bread by supporting local, independent bakeries and learning to bake our own loaves lovingly at home.

To help you get started or reacquainted with your dough hands, have a go at our recipe for Enriched White Bread and discover the fulfillment of baking your own real loaf. This recipe is from the bread unit of our online Essential Cooking Certificate course - to learn more about the course and the fundamental skills you could master, click here.

Ingredients

Makes one 500g loaf

Enriched White Bread
150–175ml milk
20g butter
10g fresh yeast or 5g dry active or 4g Fast action/easy bake yeast
250g strong plain flour, plus extra to dust
1 tsp salt

Instructions

  1. Put the milk in a small saucepan and bring to a scalding point over a medium heat. Remove from the heat and set aside to cool to blood temperature, about 37C.
  2. Sift the strong plain flour into a bowl with the salt and add small chunks of the butter. Rub the butter into the flour with your fingertips to combine.
  3. Cream together about 1 tbsp of the warm milk to ythe fresh yeast (​If you are using easy bake / or fast action yeast you can add this straight to the flour without hydrating it to activate). ​Add this mixture to the flour along with 3⁄4 of the warm milk. Use a cutlery knife to distribute the liquid evenly and bring the ingredients together into a dough. Add more milk if necessary to create a soft, slightly tacky dough.
  4. When the dough is beginning to form, use your hands to bring it together. Transfer to a very lightly floured surface and knead for 5–8 minutes until smooth and elastic and springs back when gently pressed.
  5. Put the dough into a lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place until doubled in size and light and pillowy (about 1 hour).
  6. Transfer the risen dough back to the work surface and knock it back, kneading it for 2–3 minutes.
  7. Shape the dough into a loaf with a smooth surface holding tension. Place in a lightly oiled 500g loaf tin, cover with oiled cling film and leave to prove in a warm place until risen by at least half its size again. Meanwhile, heat the oven to 200°C/gas mark 6.
  8. To check the dough has proved enough, lightly press it in one corner with your finger; it should leave a little indentation. Using a fine sieve, dust the surface of the loaf with a little flour and bake in the top third of the oven for 20–30 minutes until golden. Turn the bread onto a wire rack; it should feel light and sound hollow when tapped on the underside. If not, return the bread to the oven to cook for a further 5 minutes. Leave to cool on a wire rack.
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