Classic Homemade Bread

Hand Bake

 

Preheat:

Preheat oven to 220°C (200°C Fan Forced)​​.

​

Mix:

Combine flour, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough.

​

Knead:

Turn dough out onto a floured surface and knead for 8 - 10 minutes or until dough is smooth and elastic. Or use a stand mixer at medium speed for 8 minutes.

​

Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45 - 60 minutes or until doubled in size.

​

Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin or on a lined baking tray. Stand in a warm place for 30 minutes or until doubled in size.

​

Brush loaf with the lightly beaten egg and score the top of the loaf with a sharp knife.

 

 

To know if the dough has been sufficiently proofed when making an indent on the dough, the indentation bounces back halfway. However, if the bread dough is under-proved, the dough would bounce back without any indentation left.

​

Bake:

Bake for 25 - 30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing.

​

​

​