This bread loaf can be made without a mixer. If you have the energy, it is easy. You can prepare the dough in just a few steps and it is ready for baking.
- Just mix the liquid ingredients
- Add flour and butter, add raisins if using
- Knead until window pane stage
- Proof until double in size
- Punch down and roll to shape proof until double
- It is ready for baking
I reserve my energy for other chores, so my choice is using the mixer for the initial kneading.
This homemade bread loaf is suitable for vegetarians. It is eggless and butter can be replaced by using Daisy margarine. The bread slices are soft and fluffy. Great to serve with preserves, butter, cheese and hot beverages for breakfast.
210 water + 20 ml water
1.5 tsp yeast
2 tbsp sugar [I used Jaggery sugar]
1 tsp salt
30 gm butter [soft butter]
350 gm bread flour or high protein flour
2-3 tbsp wheat bran [omit if making plain white bread]
2-3 tbsp raisins [optional]
- Combine liquid ingredients in a mixing bowl. Add in the flour in 3 batches. Mix with a spatula into a rough dough. Cover to rest dough for 10 minutes.
- Knead the rough dough together with butter for a further 6-10 minutes until window pane stage.
- Shape into a round ball. Leave in mixing bowl to proof until double in size.
- Punch down to release trapped air. Roll out dough into an oblong shape. Fold into thirds, then roll out into a Swiss roll log.
- Place dough into a greased loaf pan [I used a Pullman's tin]. Cover to proof until double in size [takes about an hour]. I leave dough to proof in the oven. Remove dough from oven after proofing.
- Heat up oven for 5-10 minutes at 150-160 degrees C. Bake bread loaf for 37-40 minutes [depends on individual oven].
- Remove to cool in a wire rack. Lightly brush bread with some butter, cool before storing or slicing.