White bread
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Forget the toast from the supermarket. Homemade white bread tastes much better and doesn't need any additives. See if you have flour, yeast and a little oil in the house. These are the few ingredients you can use to bake fluffy white bread in no time at all. How you enjoy it is entirely up to you. It tastes good with butter, jam and is also a perfect base for a delicious sandwich.
Ingredients for
For the dough
1
kg
wheat flour
1
Pack(s)
dry yeast
600
ml
water
2
Teaspoon(s)
salt
20
ml
rapeseed oil
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific mould. Please select the appropriate quantity for your tin in our portion calculator:
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 18 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be converted across the board. A little help: When the bread/cake looks ready, you can either test it with a stick or carefully remove it from the tin with a baking glove and tap the bottom of the loaf. If it sounds hollow, the bread is most likely baked through.
Translated with DeepL.com (free version)
Bake the bread
1
Mix all ingredients evenly and knead into a smooth dough. Then leave to rise in a warm place for 30 minutes.
2
Knead the dough well again on a floured work surface, shape into an elongated loaf and then place in the loaf tin. Leave to rise again for 30 minutes.
Preheat the oven to 200° C top/bottom heat.
3
Bake the bread for 40 minutes in the preheated oven.
Ingredients for
For the dough
1
kg
wheat flour
1
Pack(s)
dry yeast
600
ml
water
2
Teaspoon(s)
salt
20
ml
rapeseed oil