White bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the water until it feels like warm bath water (105-115°F), add in your sugar and stir to desolve. Add in your yeast and allow to proof for 15-20 minutes, or until frothy and creamy looking.

Step 2

Add in your salt and mix to desolve, then add in your vegetable oil. Mix as you pour your oil, mix it in as best you can

Step 3

Slowly add in the 875 g of flour until combined. Use your hand to knead in whatever has not combined in the bowl.

Step 4

Kneed until smooth, 5-10 minutes, then place it into a well oiled bowl. Place a warm and moist tea towel over it, then rise for an hour.

Step 5

Once doubled in size, turn it onto a lightly floured surface and knead it for 5 minutes until smooth. Cut this in half, resulting in two even balls. Roughly 829g a piece.

Step 6

Roll to match the length and width of your 9x5 pan, then roll into a log, tucking the ends as you roll. Grease your pans before placing your dough logs into the pan, seam side down.

Step 7

Allow to rise with a damp warm tea towel over them until they have doubled, or one [1] inch over the pans. Preheat your oven to 350 °F

Step 8

Once risen, allow the loafs to bake for 30 minutes, making surr the bottoms sound hollow when tapped. Spread butter over the tops and allow them to cool before slicing.