This is an easy, foolproof method of making good quality bread, and a perfect introduction to basic bread making. You can make a range of breads using this recipe by adding different flavouring ingredients to a dough at the beginning of the kneading process.
Preparation time: 15 minutes plus proofing
Cooking time: 30 - 40 minutes
Serves: 2 x 900g loaves
Attachments: Spiral Dough Hook
- Heat the water to 37ºC in the bowl and dissolve the yeast into the water. Attach the Spiral Dough Hook and Splashguard. Add the flour, sugar, salt, egg whites and butter into the mixing bowl. Set the speed to 1. Knead for 5 minutes. Remove the tool.
- You can either take the bowl off the machine and cover with a tea towel, then leave to prove in a warm, draught-free place for about an hour or until the dough has doubled in size, or set the temperature to 25ºC and to stirring speed 3 and leave the dough to prove in the machine until it has doubled in size; about 1 hour 30. To knock back, turn off the temperature, attach the Spiral Dough Hook and set the speed to minimum for 1 minute.
- Temp: 25ºC
- Speed 3
- Time : 1 hour 30
- Turn the dough out onto a lightly floured work surface and mould into two balls. Shape the dough into loaves. Place on a baking tray or into loaf tins, cover with a towel and leave to prove again in a warm, draught-free place. Preheat the oven to 200ºC/400°F/Gas 6.
- Once the loaves have doubled in size, put them in the oven and add a small amount of water (about 2 tbsp) in a small bowl and place on the oven floor to create some steam, then close the door quickly. After 15 minutes turn the temperature down to 180°C/350°F/Gas 4 and cook for another 15 to 20 minutes. To check if the bread is cooked, turn the loaves over and hit gently with your fingertips – if the loaves sound hollow then they are cooked.
- Leave to cool in the tins for 10 minutes, then turn out to cool on a cooling rack.