Classic Enriched White Bread Loaf 🍞
This recipe from the renowned Leiths School of Food and Wine will guide you through the process of creating a delicious loaf of bread from scratch.
Ingredients
- 325 ml warm milk
- 60 g butter
- 7 g dried yeast
- 1 tsp. caster sugar
- 500 g strong bread flour
- 1 tsp salt
- 1 egg
Instructions
- Prepare the milk mixture: Heat milk and set aside two tablespoons to cool to 38°C. Melt butter into the remaining milk.
- Activate yeast: Dissolve yeast and sugar in the cooled milk and let it sit for 5 minutes.
- Combine dry and wet ingredients: Mix flour and salt. Beat an egg and add it to the flour. Gradually add the yeast mixture and the remaining milk and butter mixture to form a soft, slightly tacky dough.
- Knead and first prove: Knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with oiled cling film, and let it rise in a warm place until doubled in size (about 1 hour).
- Second prove: Knock back the dough, shape into a loaf, and place it in a lightly oiled bread tin. Cover with oiled cling film and let it rise until at least half its size again (about 30-45 minutes). To check if the dough is sufficiently proved, lightly press it; a small indentation should remain if it's ready.
- Bake: Preheat oven to 200°C (gas mark 6). Bake for 25-30 minutes, until golden brown and the bottom sounds hollow when tapped.