Easy and delicious white bread
easy, low labour and delicious bread for busy people
I'm experimenting with bread making now.
I've tried sorghum and cassava flour, then sorghum and cassava sourdough, and sourdough with white wheat flour. The sorghum and cassava bread was cake-like in texture, it was OK but very heavy. The sourdough starter in these two starches did not develop at all and just went moldy. The sourdough starter for wheat bubbled nicely. However, the source recipe did not mention that just adding water and flour for five days leads to a ferment that is so sour it kills the yeast.
The sourdough bread was dense enough to make a perfect murder weapon. It was still wet inside after an hour of baking and eating it left me feeling inflamed and gassy. Then I stumbled on a successful recipe. This latest bread was so simple to make and produced a successful result almost effortlessly. It is a winner. I recommend containing the loaf somehow, it really is too flat. Perhaps use a bread tin or a cloth that is pleated to stop the sideways spread as the yeast acts on the dough.
This cloth must be well oiled and floured or the risen bread cleaves to it like glue, making a mess. The recipe makes a light, yeasty, flavorful bread, full of air holes, with a crispy crust and is easy to slice.
2 cups all-purpose flour
1/8 teaspoon dry yeast
3/4 teaspoon salt
1 cup lukewarm water
-Mix the ingredients together with a wooden spoon to make a sticky dough.
-Cover to prevent the dough drying out and leave the dough for 18 hours.
-Wet the hands and pull it up to make long strings working around the bowl. Pull about five times, go lightly, it doesn't require extensive kneading.
-Pat the dough into the final shape on a well-floured baking tray or put it in a bread tin.
-Let it rise for two hours.
-Bake at 425 degrees Fahrenheit or 218 degrees Celcius for 35 minutes.
-After this switch off the oven and leave the bread in the cooling oven for ten minutes to take out any wetness.
Then remove the bread from the pan or baking tray and leave to cool.
Preparation time: 10 minutes
Standing time: 20 to 45 minutes.
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