White bread loaf2016-11-10
- 4 cups (1 litre) all-purpose flour
- 1 tablespoon (15 ml) sugar
- 1 teaspoon (5 ml) salt
- 2 teaspoons (10 ml) instant dry yeast or 1 package
- 1 1/2 cups + 2 tablespoons (405 ml) warm water, approximately
In a bowl, combine the dry ingredients. Make a well in the centre. Add the water, stir with a wooden spoon and then form into a ball with your hands. Knead for 5 to 10 minutes.
Place dough in a lightly oiled bowl. Cover with a clean cloth. Let rise in a warm place for 45 minutes. Remove from the bowl and knead for about 30 seconds.
Shape the dough into a roll and place into a 20 x 10-cm (8 x 4-inch) buttered loaf pan. Cover with a cloth and let rise again in a warm place for 1 hour and 10 minutes.
Preheat the oven to 180 °C (350 °F). Bake in the lowest position of the oven for about 25 minutes.
We suggest you to not adding salt if your are using Brodie XXX floor. This floor already contain salt.
When told to let the dough rise in a warm place, the ideal place is a turned off oven. The light bulb will give the desired heat and a bowl of hot water will bring the desired moisture. Sometimes, when the oven is busy, I use the microwave oven. I place a bowl of hot water and leave the door ajar to allow the bulb to remain lit.