White bread is one of my classic everyday baking at home. It doe not matter where I am, it is included in my daily menu. When I was living in Tehran, I would make this bread not only for my family, but for my sisters as well. They loved it and asked me to make them everyday! My sister would enter my home and smell into this great smell of fresh bread. Along with baking, we would sit, have a coffee, and chat about our days and things were going on in our lives. I have such a great memories from those days and this bread itself. I really want you to make this bread and see how it becomes part of your home tradition too. It is soft, buttery, and taste much different than regular white loaves you would buy from the store. With few times try outs, you too become an expert and it takes you less time too bake them than going to shop for them. This recipe is very accurate and should work out! If anything went wrong please leave me a message so I can help you out! Just do not get disappointed! I screwed up a few times before I got a hang of it too!
45 gr butter, melted
45 gr sugar
1/2cup luke warm water
1 1/2 tsp Instant yeast, or 3tbs active dry yeast
600g white flour, a bit extra for dusting and if needed a bit more
1egg for brushing, optional
1 cup milk, luke warm
Sesame seed, optional
How to make this bread
Mix yeast with 1/2 cup lukewarm water and let sit for 5 minutes until bubbles form. Melt butter in microwave or in a saucepan and add milk. Add yeast and butter milk mixture together.
Place the yeast mixture, flour, sugar, and salt into the mixing bowl on the stand mixer. Attach the flat beater. Mix on speed 2 until well combined. If the dough looks a little dry add the remaining water. Mix until the dough comes together. Change to the dough hook. Knead for 5 – 6 minutes (staying on speed 1 or 2), until the dough is soft and elastic.
Place the dough into an oiled bowl*, cover with plastic wrap or a damp tea towel and leave the dough to rise. This takes about 1 hour, in a draft free warm place.
Preheat the oven to 200C (180C fan forced). Lightly grease a large loaf medium sized loaf tin (approx. 11cm x 21cm x 7cm)
Punch the dough down and return to the mixer, knead a further 3 minutes. Remove the dough and place it evenly into the pan, or for a cobb shape, place in a ball shape onto a lightly floured flat baking tray. Cover with the damp tea towel and place in a warm place for 45 minutes or until risen to the top of the pan.
Cut slashers into the bread with a sharp knife and dust with extra flour. Bake 20 – 30 minutes or until golden brown and hollow sounding when lightly tapped. Turn bread out onto a cooling rack and allow to cool.