Homemade Plain White Bread
|Cake compressed yeast||1|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Vitamin c||25 Milligram (1 Tablet, Ascorbic Acid)|
|Sifted all purpose flour||6 Cup (96 tbs)|
Prepare the yeast liquid: mix the compressed yeast with the warm water obtained by mixing the cold water with the boiling water.
Add the vitamin C tablet and stir until dissolved.
Put the flour, salt and sugar in a large bowl and rub in the fat.
Add the yeast liquid to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place inside a large oiled plastic bag; leave to rest for 5 minutes.
Remove the plastic bag and divide into the required amounts.
Fora large loaf baked in a large 9x5 x 3-inch loaf pan, use all the dough.
For two small loaves baked in two small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans, divide the dough in half.
For rolls divide the dough into 18 pieces.
Shape as required.
Place the pans or baking sheets inside large lightly oiled plastic bags and leave loaves to rise for about 50 minutes at room temperature or about 40 minutes in a warm place; rolls for about 30 minutes at room temperature or 25 minutes in a warm place.
Remove the plastic bags and bake loaves and rolls at the same temperature and times as given under Plain White Bread.