Classically white

Although this is a basic white loaf, slight tinkering with the ingredients can open up a plethora of possibilities. 

I’ve tried it several times now, without varying the amounts, and the results have been consistently tasty! 

For a large machine loaf (about 750gms) you’ll need the following – EXACTLY added in the following order: 

·        *  1 ¼ cups of water

·         * 3 ¼ cups of plain white flour

·        *  1 tbsp of virgin olive oil

·         * ¾ tsp of salt

·         * 1 tbsp of white sugar

·         * 2 tbsp of instant milk powder

·        *  1 ¼ tsp of instant (dry) yeast 

I use a “basic” bread setting – with a “medium crust” heat setting) on the machine, and use a rubber spatula to help throw loose flour into the dough ball as it’s mixing in the first two minutes (this ensures nothing sticks to the side of the pan by the time the kneading process is complete).

 The machine’s timer tells me the go-to-whoa process takes three hours.

 I also use EXACT measures . . .  proper measuring cups and spoons (which helps with the ‘science’ bit of the exercise). I can’t recommend using the right tools strongly enough.

 The result? A great-tasting, slightly sweet loaf that’s quite springy, but without too many internal holes. Really great sanga slabs! 

The loaf is big enough for me to make four lunches – and several pieces of toast. The crust is golden, but not too hard on top – and it’s easy to cut with an electric knife. 

I’ve also found the cursed kneading paddle doesn’t seem to tear too large a hole in the loaf when I bang it out of the pan.

I like baking this one late at night, just before tucking in, and leaving it to cool on a cake rack on the kitchen bench. It's awesome in the morning!

My next moves? To substitute bush honey for sugar . . . or raw sugar for white . . . marg for the olive oil . . . and to make the final ¼ cup of flour a wholemeal. I might even try leaving the oily bits out.

Stay tuned!