English Bread

Shaped dough in the bread tin.
Both dough will look like this.

Roll up like Swiss roll from the narrow edge .

Fold both long sides to the center.

Roll dough to rectangular shape .

The dough is fully rise up before going in the oven.

This is the everyday favourite for my family members. They like the soft and spongy texture and that nice wheat taste. Be it spread it with butter and jam or make it a sandwich. My son was impatiently waiting to cut the bread, after the bread was out from the oven. He'd walk round and round the table and keep asking when can he cut the bread! The brown top is his most love part of the bread.
However, we must Wait till the bread is cooled before we cut it. Otherwise you will get that uneven cutting pattern on each slice of the bread.
This is one of the well liked bread to bake for most bread makers. It's pretty easy and simple ingredients.

Bread flour 280g
sugar 14g

Salt 4.5g
Yeast 5.6g
Warm Water 182g

Unsalted butter 14g


1. Mix flour, sugar and salt in mixing bowl. Add in water and mix to form a rough dough. Cover the bowl and let it rest for 10 minutes.

2. Add in yeast and knead the dough to get the springy texture, followed by butter. Let machine do the kneading for good 6 minutes, and you will get a smooth and soft dough. cover the dough and let it have the first rise, for 60 minutes or dough rise to double the size.

3. After the first rise, divide dough into 2 equal portions, and form to ball shape to let it rest for 10 minutes. Please cover dough with cloth for every rising process.

4. Roll the dough flat like a round disc, and fold them to half to get a semi circle dough, and let it rest for another 10 minutes.

5. After both cycles, roll the dough out to get a rectangular shape, and fold in both the long sides to the middle, roll up the dough from the narrow edge like rolling up a Swiss roll. Put both dough into the bread tin, and let it have the last rise for 60 minutes or double the size.
6. Bake in pre heat oven at 160'c for first 10 minutes. Bring up to 190'c for 20 minutes, and lastly at 200'c for 5 minutes.
7. After ti's baked, bring the bread out from tin and cool it on wire rack.

# Never let the dough over rise , as it will turn 'smelly' and also it's not give you a soft and spongy bread. You may use the over rising dough to make pizza instead.


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