Description
James Martin White Bread is a traditional white loaf made with just a few basic ingredients: flour, water, yeast, and a touch of sugar and salt. The dough is kneaded until smooth and then allowed to rise before being baked to perfection. The result is a light and airy interior encased in a beautifully browned, crusty exterior.
Ingredients
Scale
To make one loaf of James Martin White Bread, you’ll need the following ingredients:
- 500g (4 cups) strong white bread flour: The base for the bread, providing structure and chew.
- 10g (2 tsp) salt: Enhances the flavor of the bread.
- 10g (2 tsp) sugar: Feeds the yeast and helps with browning the crust.
- 7g (1 packet) fast-action dried yeast: The leavening agent that helps the bread rise.
- 320ml (1 ⅓ cups) lukewarm water: Activates the yeast and binds the ingredients together.
- 20g (2 tbsp) unsalted butter, melted: Adds richness and a tender texture to the bread.
Instructions
Now let’s walk through the steps to bake a perfect loaf of white bread.
Step 1: Prepare the Dough
- In a large bowl, mix the flour, salt, sugar, and yeast together.
- Make a well in the center, then pour in the lukewarm water and melted butter.
- Mix with a wooden spoon until a sticky dough forms.
Step 2: Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead for 10 minutes, or until the dough is smooth and elastic. If using a mixer with a dough hook, knead for about 5 minutes.
Step 3: First Rise
- Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and leave it to rise in a warm place for 1 hour, or until doubled in size.
Step 4: Shape the Dough
- Once risen, punch the dough down to release the air.
- Shape the dough into a log and place it into a greased loaf tin.
Step 5: Second Rise
- Cover the loaf tin with a towel and let the dough rise again for 30-45 minutes, or until it reaches the top of the tin.
Step 6: Preheat the Oven
- While the dough is rising, preheat your oven to 220°C (425°F).
Step 7: Bake the Bread
- Bake the loaf for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing.