I know, I know… White bread isn’t the healthiest choice of bread, choose whole grains and all that, but who can deny the allure and comfort of white bread toasted, lathered in butter and vegemite, with a cup of tea? That’s what I thought. No one! *feigns deafness*
Last year I attended a fantastic seeds and grains bread making class at Brasserie Bread, but had yet to bake my own bread at home. Until now. I admit this basic white bread goes against all of their wonderful artisan methods which produce complex and nutritious breads. I’m sorry. Consider this the homemade fast food equivalent.
The day I summoned the courage to bake my own bread was when we found ourselves breadless over the weekend. In the interest of being frugal I decided to bake my own – thanks to a semi-well-stocked kitchen cupboard!
Turning to my well-worn, favourite cookbook, Cook by The Australian Women’s Weekly, I set about baking my first loaf of basic white bread.
This recipe is easy, and maybe even foolproof (don’t quote me on that). I only had almond milk at hand – and it worked fine. Then after the dough had risen I decided to put it the fridge, wrapped in clingfilm, to bake the next evening – and it still worked fine!
The scent of baking bread made our apartment smell incredible, and there’s something extremely satisfying about making your own bread. Remember when Tom Hanks made fire in Castaway? That’s how it feels.
Next time I might even dust some flour or polenta on top before baking, or add some seeds and grains, or garlic and rosemary, or raisins and chocolate chips…
Do you have any bread baking tips? What are your favourite types of bread? I love a good rye bread.
Into the oven
Breakfast!
Basic White Bread
Recipe from Cook by The Australian Women’s Weekly
Preparation time: 30 minutes (plus standing time)
Cooking time: 45 minutes
- 3 teaspoons dried yeast (or 1 x 7g sachet)
- 1/2 cup (125ml) warm water
- 2 teaspoons caster sugar
- 2 1/2 cups (375g) plain flour
- 1 teaspoon salt
- 30g butter, melted
- 1/2 cup (125ml) warm milk
- Whisk yeast, the water, and sugar in a small bowl until yeast dissolves, cover; stand in a warm place for about 10 minutes or until mixture is frothy.
- Sift flour and salt into a large bowl; stir in butter, milk, and yeast mixture. Turn dough onto floured surface; knead for about 10 minutes or until dough is elastic (I timed the clock for 10 minutes). Place dough into a greased bowl, cover; stand in a warm place for 1 hour or until dough has doubled in size.
- Preheat oven to moderately hot (200°C/180°C fan-forced). Grease oven tray.
- Turn dough onto floured surface; knead until smooth. Roll dough to a 18cm x 35cm rectangle (harder than it sounds); roll up from short side like a swiss roll. Place on tray; cut four diagonal slashes across the top. Cover with a tea towel; stand in warm place for 20 minutes or until risen.
- Bake, uncovered, for 45 minutes. Turn onto a wire rack to cool.
- Marvel at your creation!
This recipes looks nice and easy. I might give it a try.
It’s pretty easy, and simple – which is nice sometimes!
Looks beaautiful! And such a great simple recipe!
Thanks Christine!
Yes I completely understand how satisfying it is! I’ve been doing a lot of DIY food basics and blogging about it too (cheese, bread and other assorted cooking experiments). I’ve used a couple of different bread flour and bread mixes over the year. My favorite has been using Laucke flours I think they are a south Australian company. They have worked best for me and I love their multigrain mix, it makes a lovely soft loaf.
Oh wow, now homemade cheese would be amazing! I’ll have a look at your blog
I did Laucke’s madeleine baking class at Masterchef Live – the flour was so fine and soft!
Bahaha, Tom Hanks! I love white bread and I’m not afraid to admit it. Though do you think you could use wholemeal flavour and it would still taste good?
I remember using wholemeal flour to make pancakes once, just once… But I think you could definitely try it with this recipe! It seems quite flexible
Oh how clever you are! I’ve never made bread but I can image the sense of accomplishment.. and how delicious it would be to slather a fresh slice with a tasty spread
Thanks Tara! I did feel quite chuffed
Wow I didn’t realise baking bread could be that easy? I don’t think eating white bread is too much of an issue for me – so long as it tastes good I am a happy camper
Me neither! It’s great to be able to create a loaf of bread in a couple of hours, rather than days – Paul loved the taste of this
Chanel, I think having a good white bread recipe is something everyone should have up their sleeve! I always make sure to keep the salt away from the yeast before it activates as that can cause the yeast to not work
Yes, that’s a very important tip! The science of yeast, sugar, and salt is so interesting! *geek*
Dear Chanel,
I can gobble up white bread finger sandwiches, especially if they are small, rectangular, crustless and are of the egg, cucumber or toasted club sandwiches with some crispy bacon in there somewhere!
I love those sandwiches too, especially egg and lettuce! Fine taste, sir! D:
this looks like such a nice recipe!
and i must agree – white bread toasted with butter and vegemite is a awesome
Thank you
LOLOLOL WIIILLLLSSSOOOONNNN!
Looks good! Might not be terribly healthy, but you can’t have a decent cucumber sandwich without it.
Hahaha I love that scene.
Too right – white bread definitely has its shining moments
Oh but Brassiere Bread is AMAZINGG..
Yes, it sure is!