2 tbsp oil
590g strong white flour
1 ½ tbsp sugar
2 tsp salt
2 ½ tbsp milk powder
1 ½ tsp active or instant dry yeast
Prep time: 5 minutes
Cooking time: 2h 20 min (90 min kneading, 30 min rising and 20 min baking)
I use a bread making machine for the kneading process.
Pour all the wet ingredients first followed by the dry ingredients except yeast, making sure all the liquid is covered.
Create a small indentation in the centre of the flour and add the yeast.
Set your bread making machine to the kneading programme, mine takes 90 min to complete.
As soon as the programme finishes, remove the dough from the machine and place it on the final tray that you will use to bake the bread inside the oven.
Place a towel over it and let it rise for 30 min.
Remove the towel and insert the dough in the oven.
Optional: Before placing the dough in the oven, you can become creative and score the surface of the bread, use an egg wash to cover it or sprinkle seeds on top of the bread if wish. It is important to score the bread only at this step, when the dough has fully risen and has been shaped.
Bake for 20 minutes in a fan oven at 170 degrees C or in an AGA baking oven with a cold shelf on top, which needs to be removed after 10 min.
Test if the bread is fully cooked by inserting a wooden stick and if it comes out clean (no dough sticks to it), then your bread is ready.
Place the hot bread on a metal rack and let it breathe. Do not place it on a solid surface as it will sweat underneath and become soggy. Once cooled, store the bread in your regular bread container.