White bread

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 1/2 cube Yeast
  • 400 ml Buttermilk
  • 500 g Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix yeast with 5 tablespoons of lukewarm butter milk. Put the flour into a bowl, make a depression in the middle and add the yeast milk. Cover and leave to rise in a warm place for about 15 minutes.

  2. 2

    Add the remaining buttermilk (it should be at room temperature) and 2 teaspoons of salt to the pre-dough and knead with the dough hooks of the hand mixer until the dough is smooth and bubbles appear.

  3. 3

    Cover again and let it go for 20-30 minutes. Halve the yeast dough. Form each half of the dough into a roll of approx. 30 cm on a lightly floured baking board. Place on a lightly greased baking tray.

  4. 4

    Cut the yeast dough rolls diagonally at a distance of 5 cm with a sharp kitchen knife approx. 1/2 cm deep. Let it rise again for about 30 minutes. Brush with salt water and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown.

  5. 5

    Spread the white breads with salted water from time to time during the baking time. This gives them a nice brown crust. Remove the white breads from the oven and let them cool completely.