Perfect-White-Bread

Nothing tastes better than homemade bread, with its full flavours, utter freshness and the satisfaction you get in the making. You’ll never find a loaf that compares to the one you take from the oven.

This is our fool proof recipe for light, tasty, crusty white sandwich and high-top loaf bread.

360g tepid water
2 tsp instant dried yeast
10g sugar
25g powdered milk
1 tsp salt
2 tsp bread improver
20g oil
600g white baker’s flour

  • Add the water first, then remaining ingredients to the Thermomix bowl.
  • Mix at speed 3 for 15 seconds.
  • Knead for 8 minutes dough function.
  • Transfer dough to a lightly floured TM Essentials Non-Stick Silicone Mat. Wrap dough lightly to protect it from drying out and giving it room to rise.
  • Rest the dough in the oven set to 30°C (defrost setting) for 15 minutes. The dough will have doubled in size during this time.
  • Using the mat the dough rested in, cut the dough in half with a silicone spatula.
  • Press one half of the dough into a large 30 x 20cm rectangle with your fingertips.
  • Fold one side of the dough into the centre.
  • Fold in the other side of the dough to the opposite folded edge.
  • Turn the dough so that the seam is facing down and tuck the ends under.
  • With the seam side down, place at one end of a lightly oiled TM Essentials Loaf Pan.
  • Repeat with the other half of the dough.

For a square sandwich loaf of bread

  • Slide the lid on, leaving a 3-4 cm gap to observe the dough. Cover the opening gap with lightly greased cling wrap.
  • Place in the oven set to 35°C (defrost setting) for 40 to 45 minutes.
  • Allow to rise to 2cm below the height of the pan.
  • Gently remove from the oven and rest on the counter. Heat the oven to 220°C.
  • Remove the cling wrap, slide the lid on and gently place in the oven.
  • Bake for 30 minutes or until an instant-read thermometer shows 95-99°C.
  • When finished, remove from the oven and remove the lid immediately. Allow to rest in the pan for 5 minutes before turning onto a wire try to cool completely.

For a high-top loaf of bread

  • Cover the loaf pan with lightly oiled cling wrap allowing it to simply rest on top.
  • Place in the oven set to 35°C (defrost setting) for 45 to 50 minutes.
  • Allow to rise to 2cm above the height of the pan.
  • Gently remove from the oven and rest on the counter. Heat the oven to 200°C.
  • Remove the cling wrap and gently place in the oven.
  • Pour ½ cup ice in the base of the oven, either on the floor of the oven or on a tray.
  • Close the oven door and reduce the heat to 180C. Bake for 30 minutes or until an instant-read thermometer shows 95-99C.
  • When finished, remove from the oven and allow to rest in the pan for 5 minutes before turning onto a wire try to cool completely.

After baking the bread pan and lid should be wiped clean rather than washed in detergent.

 

High-Top-Sliced Square-Loaf-Sliced