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British · Bread
Basic White Bread
A straightforward enriched tin loaf: a stiff but tacky dough kneaded long for strong gluten, risen twice at 20–25 °C and baked hot, with a little lard to slow staling.
- YieldServes 8
- Hands-on35 min
- Total3 h 47 min
- Difficulty
Ingredients
- 500 gstrong white bread flour
- 15 glard (or 20 g butter), soft
- 10 gfine salt
- 6½ gcaster sugar
- 4½ gfast-action dried yeast (or 10 g fresh yeast creamed with 5/8 tsp sugar)
- 280 mltepid water
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