White Bread

Thanks to thebrowneyedbaker.com

With the flooding here in Townsville, the shops have been empty and unable to get trucks in to restock so I thought a bread recipe that you can do at home is just the thing we need.

4.5 teaspoons dried yeast
3/4 cup plus 2 2/3 cup warm water
1/4 cup caster sugar
3 tablespoons butter, room temperature
1 teaspoon salt
9 to 10 cups strong plain flour
Melted butter for brushing on top.

Preheat oven to 200, lighty grease two 9 inch loaf tins.
In the bowl of a mixer place 3/4 cup of warm water and the dried yeast. Stir and leave for 5 minutes until it bubbles.
Add the 2 2/3 cup of warm water, salt, caster sugar, room temperature butter and 5 cups of the flour. Mix to combine.
Using a dough hook mix on low speed and gradually add the rest of the flour until it becomes soft and tacky ( you may not need it all). Continue for 7 to 10 minutes until the dough is elastic and eady to handle.
Place in a lightly oiled bowl and leave to rise for a hour in a warm place, or until it has doubled in size.
Place onto a lightly floured surface and knock out the air using your fingers.
Divide into two and roll into a rectangle. Roll from the short edge nice and tight so it looks like a cylinder, then pinch the ends together and place into your loaf tin. Repeat this process for the second loaf.
Leave covered to rise for another 45 minutes.
Once risen, brush the tops with melted butter and either add poppy seeds or sesame seeds or leave plain.
Bake for 35 minutes until golden brown on top and it makes a hollow sound when tapped on the bottom.
Leave in the loaf tins for 10 minutes, then remove and place on racks to cool.

Slaver with butter and devour!!!

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