3 3/4 cup All purpose Flour
1 cup Warm Milk
1/3 cup Warm Water
1 envelope instant yeast(2 1/4 tsp)
1 tsp salt
2 tbsp honey
2 tbsp unsalted butter,melted
1.Whisk together flour,salt and instant yeast in a large bowl. Mix warm milk, warm water, melted butter and honey in a separate bowl.
2. Add the wet ingredients ( milk+water+honey+butter) to the dry ingredients (flour+salt+instant yeast) and turn the dough onto a lightly floured board or surface. Knead the dough to form a smooth satiny dough. If the dough turns out too sticky to handle add a tablespoon of flour and knead once again. You may have to add more than one tbsp to get a smooth,satiny dough that doesn't stick to your palms while kneading.
3.Knead the dough for about 10minutes or until the dough springs back when lightly pressed with your finger.
4.Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a dampened cloth/plastic wrap and place in a warm place for about an hour.
5. The dough must have doubled in size after an hour, transfer this dough to a lightly floured surface and gently press the dough into a rectangle 1 inch thick and no longer than 9 inches.
6.With the long side of the rectangle facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed.
7.Place the dough seam-side down in a greased 9" loaf pan(I used a 11" one because I dont have a smaller loaf pan) and press it gently so it touches all four sides of the pan. Cover with dampened cloth/plastic wrap and set aside in a warm spot for around 20-30 minutes.
8.Bake at 180 degree C/350 degree F for around 40-50 min.( No preheating)
Cool loaf to room temperature, slice and enjoy the goodness of homemade bread.
|Nutella on home-made bread, fresh out of the oven...now what could possibly be better?|
1. Inorder to get a crispier crust, place a baking pan on the lower rack of your oven and fill it with two cups of boiling water while baking (The loaf should be placed at the center rack only).
2. The quality of the dough largely depends on the yeast & kneading. Make sure the yeast is fresh and knead the dough well until you get a smooth,round ball. But do not overknead.