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Paul Hollywood Easy White Bread Recipe

Easy White Bread RecipeEveryone loves the smell of fresh, homemade bread cooking in the oven, it fills the house with that smell which you get when you go to the bakers.

So how can you make your own bread at home? Here is a recipe by Paul Hollywood on how to make easy white bread.

Here is a list of the ingredients that you will need to make your bread:

Ingredients:

500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
40g/1½oz soft butter
12g/2 sachets fast-action dried yeast
2 tsp salt
about 300ml/10¾fl oz tepid water (warm not cold – about body temperature)
a little olive or sunflower oil

Preparation Method:

Put the flour into a large mixing bowl and add in the butter. Then add in the yeast at one side of the bowl, then add the salt at the other side – this is done because the salt will kill the yeast. Stir all the ingredients with a spoon to combine

Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you have picked up all of the the flour from the sides of the bowl. You may not need to add in all of the water, or you may need to add in a little more – you want a dough which is well combined and soft but not sticky or soggy.

Mix with your fingers to make sure that all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.

Use around a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent)

Turn out your dough onto the greased work surface (make sure you have plenty of space)

Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat

Do this several times until the dough is very lightly coated all over in olive oil

Use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself

Turn the dough 90 degrees and repeat

Do this for about 4 or 5 minutes until the dough is smooth and stretchy

Work quickly so that the mixture doesn’t stock to your hands – if it does get too sticky you can add a little flour to your hands

Clean and lightly oil your mixing bowl and put the dough back into it. Cover it over with a damp tea towel, or lightly oiled cling film and set it aside to prove

This will give the yeast time to work; the dough should be double in size. This should take around one hour, but this will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly)

Line a baking tray with baking or silicone paper (not greaseproof)

Once the dough has doubled in size scrape it out of the bowl and shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to ‘knock’ out the air. Use your hands to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times.

Gently turn and smooth the dough into a round loaf shape

Place the loaf onto a lined baking tray, cover with a tea towel or lightly oiled cling film and leave it to prove until it’s doubled in size

This will take around one hour, but may be quicker or slower depending on how warm your kitchen is

Preheat the oven to 220c (200c fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven

An hour later the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts ((about 1cm/½in deep) across the top of the loaf to create a diamond pattern

Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting try at the bottom of the oven just before you shut the oven door – this creates steam which helps the loaf develop a crisp and shiny crust

Bake the loaf for about 30 minutes

The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should be hollow

Turn onto a wire rack to cool

This recipe can be found at BBC Food here: Easy White Bread Recipe By Paul Hollywood

Do you make your own homemade bread? What recipe do you follow or do you do your own recipe? Comment below and let us know.

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Hints & Tips When Baking Bread
A Toast to the Sandwich
How will you celebrate Bread Week?

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