This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the artisan bread characteristics.

Ingredients

  • 5 cups all-purpose white flour (800g)
  • 2 tablespoons yeast (or 2 x 7g packets)
  • 2 teaspoons sugar 15g
  • 1 teaspoon salt 8g
  • 2 cups warm-hot water (500g)
  • 0.25 cup cooking oil (40g)

Directions

  • Put 4 cups of the flour, yeast, sugar and salt into large bowl.
  • Pour in hot water and oil and mix until combined* it will be sticky.
  • Add the remaining flour in increments until dough is no longer sticky.
  • Knead for about 5 minutes until dough is elastic and smooth.
  • Place dough back into bowl and cover with a damp teatowel and let it rise until double its size* about 1/2 hour.
  • Punch it down and divide dough into two pieces.
  • Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
  • Bake at 200C for 40 minutes.
  • Rub hot breads with water and wrap in a teatowel to ‘sweat’ to soften the crust