CHECK OUT OUR YOUTUBE TO SEE THE STEP BY STEPS OF MAKING THIS WHITE BREAD RECIPE
This recipe is for 1 kilo of dough which depending on the size of your tin with make at least a loaf of bread and some rolls. If you do not want this size just adjust your recipe to the size you need. Example: 1 hamburger size roll equals 100 grams, so you would get 10 rolls from this recipe. If you only wanted to make 6 rolls and nothing else then divide the recipe by 10 (that gives you the ingredients per roll) and times it by the number of rolls you want which is 6. With the odd numbers just round it up to the nearest grams. White bread is pretty forgiving.
Tin Used: Bakemaster Farmhouse Loaf Pan. 25.5×17.5x12cm
INGREDIENTS
600 grams – Plain Flour/Bakers Flour/We use Wallaby Flour
10 grams – Salt (table or Himalayan)
7 grams – Bread Improver
12 grams – Dry Yeast
260 grams – Room temperature water
12 grams – Canola Oil (Olive oil can be also used)
FOR ROLLS:- Bacon (approx 1 rasher of bacon will do 2 to 4 rolls depending on how much you
like bacon in the rolls.
Cheese – Grated is best if mixing in and sliced or blocks if making pockets
Kabana & Salami – I had approx 6 sliced of salami & approx 5cm worth of Kabana when I made the rolls and I could of used that for 4 rolls instead of the 2
DIRECTIONS
1/ Weigh all dry ingredients into a bowl (we use a Thermomix)
NOTE: Most kitchen mixers even if they have a dough hook are not strong enough to mix dough so if you are using a kitchen mixer mix it on low
2/ Mix for 2 mins on dough setting (Thermomix) or until all the ingredients looks distributed (by hand, whisk or fork)
3/ Add water then oil to your dry ingredients
4/ Mix for 15 mins on dough setting (Thermomix) or using a dough hook and a mixer, alternatively you can use your hands and mix until combined then remove and kneed together for approx 10 mins (you may need some additional flour sprinkled on the bench from time to time to stop it from sticking to the bench)
NOTE: If you are wanting to make the whole dough mix into say bacon & cheese rolls add the ingredients for the last minute of the mixing cycle.
5/ Remove from bowl shape into a ball
6/ Cover with plastic bag for 5 mins
NOTE: You have just roughed up the dough and it needs to rest for a short time before it is good to go onto the next step
7/ Remove bag (this is where you either want to cut into size for rolls or shape it for a loaf of bread)
8/ Kneed and shape your bread or rolls
8/ Place into a greased bread tin or on a greased tray
NOTE: With rolls if you have them just touching they will prove (grow) and bake touching. If you want that rounded look then have them far enough apart that they can double in size.
9/ Cover with plastic bag for 50 mins
NOTE: This time is based on a warm day. For those winter days that the environment maybe cooler you may need it to be longer. You want to make sure that the dough at least doubles in size and then you softly press on it and it bounces back.
10/ When ready place in a preheated oven for 30 minutes on 220oC, reduce oven temperature to 200oC for an additional 10 minutes.
NOTE: Rolls maybe ready at the 30 minute mark. Everything depends on your oven, as everyone’s oven is different. The bread and rolls should give a hollow sound when tapped.
– SMELL THAT FRESH BREAD AND ENJOY –
