Nothing is nicer than the smell of Traditional White Bread baking on a cold morning.
Traditional White Bread is plain but that doesn’t in any way mean that it tastes ordinary! So when you slice it, smother butter all over it and have honey dripping off it, it’s pretty awesome!
This recipe isn’t really that easy and quick, but I guarantee you that your hard work will pay off! While waiting, you can work on the toppings or any other flavourings you want to add.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Luke warm water
- 1 tbsp Yeast, Dried
- 1 tbsp Sugar
- 30 grams Butter
- 3 1/2 cups Flour, Plain
- 2 tsp Salt
- 65 ml Luke Warm Water
- 1 Milk (450 Millilitre) warm
- 1 Lukewarm Water (65ml)
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- Combine the warm water, yeast and sugar in a bowl and let it stand for 10 minutes or until it activates and becomes frothy.
- In another bowl, mix the milk, butter and salt together.
- Stir in the yeast mixture.
- Fold in the flour a tablespoon at a time until a stiff dough forms.
- Knead the dough for approximately 10 minutes or until it is smooth and elastic (or if you have a mix master, use the dough hook).
- Place the dough in a greased bowl and cover with oiled plastic wrap. Leave in a warm place to rise (takes about 2 hours).
- Punch the dough down and again knead for a minute or two.
- Divide the dough into two and form a loaf shape with each.
- Place each in a well-greased loaf tin and, again, let rise (about 1/2 hour).
- Bake at 190 degrees for 45 minutes or until golden and it sounds hollow when tapped.