Baking:: That White Bread

Baking my own bread is now somewhat a regular thing, especially this one. Kneading the dough is a perfect tension/stress release. It was a good thing then that I decided to make this batch while binge-watching the series of Mistresses......talk about frustration on overdrive! This bread keeps so well for about a week, and even longer if frozen.
Sure its so much easier picking up a loaf from the shops,but there's just this almost indescribable sense of satisfaction I get with eat mouthful knowing I made it with my own fair hands.

Before Proving

After Proving

Ingredients: 

• 700g White Bread Flour
• 1tbsp Salt
• 1 tsp Baking Yeast
• 1 tsp Caster Sugar
• 425ml Warm Water (approx. 45 degrees C)

Method 1:

1. Pre-heat oven to lowest setting
2. Place flour in the oven and warm for about 10 minutes
3. Remove the flour from the oven (Switch off the oven)
4. Into a large mixing bowl, add flour, sugar, salt and yeast, and mix
5. Hollow out the middle of the dry ingredients and pour in the water
6. Start mixing the mixture with a spatula, and then when the dough starts to form, begin kneading with your hands. 
7. Onto a flat surface, lightly sprinkle with flour and continue kneading the dough on it until it is springy and smooth
8. Return dough into the mixing bowl and cover with a cling film that has been lightly oiled on one side, with the oiled side facing the dough
9. Place in a warm place for 2 hours to allow the dough to rise and double in size
10. Return risen dough to lightly floured surface and knead for about 5 minutes
11. Divide the dough into equal halves and knead each again for about 2 minutes
12. Roll both dough into an oblong shape. Fold one end into the middle, and then place the other end on top of it
13. Lightly butter 2 450g bread tins, and place rolled doughs in them, then sprinkle the top with a little flour
14. Cover each bread tin with an oiled cling film and place in a warm place  for an hour to allow the doughs to rise above the tin level
15. Pre-heat oven to 195 degrees C
16. Remove cling film from the dough and bake for 30 minutes
17. Remove from oven and turn out from the tins, and place them upside down on baking sheet lined baking tray
18. Return to oven for 5 minutes to allow the sides and bases to let them brown a little
19. Remove from oven and place on wire racks to allow the loaves to cool

Method 2:

1. Follow steps above up to step #3, and then mix the dry ingredients in the food processor. 
2. Operate the food processor on low speed while gradually adding water
3. Allow the dough to knead until elastic and smooth
4. Transfer into a mixing bowl, and cover with an oiled cling film
5. Continue steps above from Method 1 from step #8

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