Classic White Bread
by Editorial Staff
I have been baking white bread according to this recipe for many years, the whole family is happy.
Ingredients
- Fresh yeast – 25 g
- White sugar – 2 teaspoon
- Warm water or low-fat cream – 900 g (3.75 cups)
- Salt – 1 tbsp
- Bread or plain flour (preferably unbleached) – 1.3 kg
- Vegetable oil – 50 g (1/4 cup)
- Vegetable oil for lubricating molds
Directions
- Combine sugar and yeast in a small bowl, mix into a paste. Add about 150 grams of cream or water to this paste, leave in a warm place for 10 minutes.
- Meanwhile, combine flour and salt in a food processor bowl or in a regular large bowl.
- Make a depression in the flour, pour the dissolved yeast and vegetable oil into it, knead into a homogeneous dough that will not stick to your hands and bowl.
- Transfer the dough to a floured surface and knead until elastic (you can continue kneading in a food processor). Transfer the kneaded dough to a lightly oiled bowl, cover, and place in a warm place to rise (the dough should double in volume).
- Meanwhile, grease 4 tins with a volume of 450 grams with any vegetable oil.
- Knead the dough that has come up, divide into 4 equal parts, and put them in oiled tins. Place the dough forms in a warm place for 20-30 minutes. In the meantime, turn on the oven to preheat to 230 degrees.
- Place the tins with the matching pieces in a preheated oven and bake white bread for about 30 minutes, until golden brown (depending on the oven, the tins must be reversed during baking).
Cool the finished white bread on a wire rack, and then remove it from the molds.
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