Ingredients:
500g plain flour
1 pack (7g) dry yeast
60g white sugar
1 tablespoon custard powder
1 tablespoon self raising flour (this is optional. I found the bread is softer by adding the right amount of self raising flour. You can't use too much self raising flour because it will affect the rise.)
1 beaten egg (don't use all, leave a little bit for glazing)
230g warm water (I use half milk and half water)
50g unsalted butter (I use 20g only)
Steps: See the bread baking step by step guide.
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2 comments:
How many grams of self raising flour? because of this do I reduce the amount of other ingredients? what does the dry yeast do exactly? roughly, would you know in mls 230grams of milk is?
500g plain flour + 1 pack dry yeast + 1 tablespoon (roughly 7g) self raising flour
Sugar and butter are really a matter of your taste, you can have more or less.
Milk is roughly 230g, can be more or less depending on the humidity and also the brand of your flour, but it must be warm milk. (If your milk is from the fridge, then just add some hot water to it.)
Use dry yeast because it is easy to handle and produce great taste. You can also use active yeast (21g active yeast = 7g dry yeast) or instant dry yeast. But active yeast is very troublesome. If you use instant dry yeast, the dough only needs to rise once but the final bread will loss some taste. The taste of the bread is produced during the fermentation process, the shorter the time it takes, the less the taste it will developed.
Sugar is the food for yeast. During the fermentation process, the yeast 'eats' the sugar in the dough and produces gas which makes your bread soft.
If the temperature is right (between 32 to 34C), it will take about 1.5hr to rise double in size. Too hot, the yeast will die. Too cold the yeast won't rise or will take longer to rise (That's why some people put the dough in the fridge and let it rise overnight. But if you do this, make sure your dough is wrap properly, otherwise the moisture in the dough will be lost.)
How to shape the dough is another lecture........
I did a lot of research before I started baking. It is a combination of arts and science!!!
Most of the information is available in my blog. See the relevant links to the left.
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