White bread

This recipe makes two loaves of beautiful bread. You can make one to eat now, and one to freeze for later use.

  • 1 hr 40 mins preparation
  • 40 mins cooking
  • Makes 2
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  • 1.25 kilogram plain flour
  • 3 teaspoons salt
  • 55 gram sugar
  • 30 gram compressed yeast
  • 2 1/2 cup lukewarm water
  • 60 millilitre oil
  • 1 egg yolk
  • 1 tablespoon water, extra


  • 1
    Cream yeast with 1 teaspoon sugar, add 1 cup of the lukewarm water, stir until combined. Sprinkle 1 tablespoon of the flour over yeast mixture. Cover bowl, stand in warm place for 10 to 15 minutes or until frothy.
  • 2
    Sift flour, salt and remaining sugar into large bowl. Make a well in centre of dry ingredients, add oil, remaining water and yeast mixture.
  • 3
    Mix dough well with wooden spoon. Then place one hand into mixture; mix well with hands, then gather dough up into a ball. Turn out on to floured surface, knead for 3 minutes. Place dough into large bowl, which has been brushed lightly with oil. Brush top of dough with a little oil. Cover bowl, stand in warm place for 45 minutes or until mixture has doubled in bulk.
  • 4
    Punch down dough. Turn out on to lightly floured surface, knead for 5 minutes. Return dough to bowl, brush top of dough with oil. Cover and stand bowl in warm place for 35 to 40 minutes or until doubled in bulk. Punch dough down again. Turn out on to lightly floured surface, knead for 3 minutes.
  • 5
    Preheat oven to 180°C/350°F.
  • 6
    Divide dough into 4 equal pieces, knead each piece of dough into a ball. Place 2 balls side by side into two greased 23cm x 12cm (9in x 5in) loaf tins. Stand in warm place until dough reaches top of tins, approximately 25 to 30 minutes. Brush top of bread with combined egg yolk and extra water. Bake for 40 minutes or until cooked; cool on a wire rack.