Follow this step-by-step White Yeast Bread tutorial to make your own homemade bread.
- Serves 8
- Takes 1 hr 10 mins + proving
- 450g bread flour
- 10g packet instant dry yeast
- 10ml castor sugar
- 3ml salt
- 280ml warm milk + extra
- 30ml melted butter
- olive oil, to grease
- Combine flour, yeast, sugar and salt. Make a well in the centre. Add milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together.
3. Turn out onto a lightly floured surface and knead for about 8 minutes or until the dough is smooth and elastic.
4. Brush a large bowl with oil and add the dough. Rub the top of the dough with oil. Cover with a damp tea towel or plastic wrap. Set aside in a warm place to rise for about 1 hour or until doubled in size.
5. Punch the dough down. Turn out onto a lightly floured surface.
6. Knead for about 2 minutes or until the dough has returned to its original size. Shape into a 23cm rectangular loaf.
7. Preheat oven to 200°C. Grease an 8cm x 11cm x 23cm loaf pan. Place the dough in the prepared pan. Rub the top with oil and set aside in a warm place to prove for about 30 minutes or until doubled in size.
8. Brush the top of the loaf with extra milk. Bake for about 35 minutes or until golden. The loaf should sound hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.
How yeast works
Yeast converts sugar and starch into carbon dioxide, which allows bread to rise. The two most common types of yeast used in baking are ‘fresh yeast’, which gives the best flavour but expires quickly, and ‘active dry yeast’, which is more convenient as it can be stored for longer.
TO SUBSTITUTE: Replace instant yeast with double the amount of fresh yeast,
eg. 10g instant dry yeast with 20g fresh yeast.