White bread

White bread

Nothing is more blissful than a house that smells like freshly baked bread. Since I have been making this, I have not set one step into a bakery, hihi … making bread is actually not difficult at all, it just takes a lot of patience. But it’s definitely worth waiting for.

What do you need?

• 500 gr (17,6 oz) of patent flour
• 2 teaspoons of sugar
• 20 gr (0,7 oz) unsalted butter
• 25 gr (0,88 oz) bread improver
• 10 gr (0,35 oz) of salt
• 8 gr (0,28 oz) of instant dry yeast
• 280 ml (9,47 oz) of lukewarm water

How to make it?

Weigh all ingredients and bring them in a bowl, knead for 10 minutes with the dough hook of your stand mixer or do this with your hands.

Grease a bowl with olive oil. When the dough is ready, make a ball of the dough and roll it around in the greased bowl, so the dough is covered with oil.

Cover the bowl with plastic wrap or a clean dry kitchen towel. Let the dough rise in a warm draft-free place for 1 hour.

You can bake your bread in a bread baking tin or use a cake tin. Grease the tin with olive oil.

Grease your surface with olive oil and pour the dough on it. Press the dough flat with your fingertips so  you push the air out. Then roll it up, you get a long shape form. You put this roll in your baking tin.

Cover and let rise again for 1 hour.

Preheat your oven to 200 °C or 390°F (180 °C or 350°F for hot air).

Bake the bread for 40 minutes until nicely browned. Remove from the baking tin and allow to cool on a cooling rack.

Bon Appetit!

TIP: To keep your bread fresh longer, it is best to let it cool completely. Also, do not cut the full bread immediately but per slice that you use. Finally, use a bread bag to store your bread and possibly in a plastic bag, this way it stays soft for a longer period of time.