Mum's White Bread Recipe

This recipe is "from across the pond".  My good friend, Old Camp Cook,  gave me this recipe that he got from a friend over in England.  It is so simple!

12 grams of salt (1 1/2 tsp)
6 grams sugar (1 tsp)
10 grams butter/lard (1 T)
1 1/4 cup warm water
6 grams dried yeast (1 1/2 tsp)
450 grams bread flour (3 cups)

If you are using Instant Yeast (like SAF) mix the flour, yeast, sugar and salt in large bowl.  I usually add the butter to the hot water, let it melt a little and add that to the flour mixture.

Using my Kitchenaid mixer and a dough hook, I "knead" the dough for 8 minutes until it pulls away from the side of the bowl as shown below:

Remove the dough from the dough hook.  I grease a bowl to let the dough rise in - cover the bowl with saran wrap and let it rise for about 1 1/2 hours.  The second rising is when you shape the dough to fit into a bread loaf pan.  Let it rise another 1 1/2 hours.  Bake the loaf for 25 minutes in a 375 oven.

I was concerned at the first rising.  Seemed really slow, but then the house is rather cool so that could be the culprit.  I put it in a standard bread loaf for the second rising - OH MY!  The bread took off!   I do love it when I bake bread - just love the way the house smells - YUM!  warm bread!  The hardest part is waiting for it to cool.

The bread is really good.  A thin crust and the crumb is very nice.  This is definitely a keeper recipe.  It only makes one loaf.