Remember how I discovered the magical powers of my Kenwood mixer? I used them in making two loaves of white bread which turned out a bit too chewy for my liking perhaps because of over mixing. Making bread is an art to perfect although I don’t quite see how you can screw this recipe up that bad, so I can ensure you that you will get two edible crusty white loaves if you use this recipe. Have fun watching yeast, water and flour turn into breakfast 🙂
4 cups bread flour
2 tsp active dry yeast
2 tsp salt
1 1/2 cups of warm water
1. In your electric mixer bowl, place 3 3/4 cup of bread flour. Place the yeast on one side and salt on the opposite side. Pour the water into the middle.
2. Using the paddle attachment, mix it until it appears just mixed.
3. Change to the dough attachment, mix on medium speed for 2 min.
4. Stop and rest the dough for 5 min.
5. Mix again for 3 min.
6. With the remaining 1/4 cup of bread flour, hand knead dough until it is smooth and satiny. Shape into ball.
7. Place into oiled bowl, cover with a damp towel and place in a warm area. Let it rest for 90 minutes until it doubles.
8. Remove from bowl, punch down and form a ball again. Return to bowl and cover for 30 minutes.
9. Remove from bowl onto well floured surface, cut into 2 pieces and shape each piece into balls. 10. Leave to rest under damp cloth for 30 to 45 minutes
11. In the last 20 minutes, preheat oven to 220 degrees celsius. Place two trays in the oven to preheat, one at the most bottom shelf.
12. Place bread onto tray and slash a ‘x’ onto the bread to let the bread rise.
13. Add water to the bottom tray so that steam is produced to create a crispy crust.
14. Bake for 20 minutes until golden brown. Enjoy 🙂