Split tin aka White loaf bread

19.6.13 (Wed)

Whenever we are back to Klang, my mother in-law usually will bake breads for us to bring back..Since the successfulness of my shaped rolls bread, I wanna try to bake my own white loaf bread..

 

 

 

Ingredients

500g unbleached white bread flour (high protein flour)

2 tsp salt

15g fresh yeast

300ml lukewarm water

60ml lukewarm milk

 

Makes 1 loaf

 

Method

1. Lightly grease a loaf tin. Sift the flour and salt together into a large bowl and make a well in the centre. Mix the yeast with half of the lukewarm water in a jug, then stir in the remaining water.

 

2. Pour the yeast mixture into the centre if the flour and using your fingers, mix in a little flour. Gradually mix in more of the flour from around the edge of the bowl to form a thick, smooth batter.

 

3. Sprinkle a lottle more flour from around the edge over the batter and leave in a warm place to "sponge". Bubbles will appear in the batter after about 20 mins. Add the milk and remaining flour, mix to a firm dough.

 

4. Place on a lightly floured surface and knead for about 10 mins until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clear film (plastic wrap) and leave in a warm place, for 1- 1 1/4 hours, or until nearly doubled in bulk.

 

5. Knock back (punch down) the dough and turn out on to a lightly floured surface. Shape it into a rectangle, the length of the tin. Roll up lengthways, tuck the ends under and place seam side down in the prepared tin. Cover and leave to rise, in a warm place, for about 20-30 mins, or until nearly doubled in bulk.

 

6. Using a sharp knife, make on e deep central slash the length of the bread; dust with flour. Leave for 10-15 mins. (I didn't slash the breadm just dust with flour)

 

7. Preheat the oven to 230 degree celcius. Bake for 15 mins, then reduce the oven temperature to 200 degree celcius and bake for 20-25 mins more, or until the bread is golden and sounds hollow when tapped on the base. Turn out on to a wire rack to cool.