Crusty White Bread
My recipe for good old-fashioned Crusty White Bread is classic and delicious, you cant beat freshly baked bread! If any of the bread is left over this bread cut thin and cooked with a light brush of oil make great Crostini which is the best topped generously with almost anything!
- 2Tb Dry Yeast
- 1 1/2 Cup Warm Water
- 2Tb Surgar
- 3 Cup white flour
- 1 1/2 tsp Salt
- 1 Tb softened Butter
Grease KK loaf tin. Preheat Oven to 180 DegreesC
Put surgar, yeast and warm water in a bowl and stir until surgar is dissolved. Put aside for 10min.
Put flour and salt in bowl of a food processer, process a few seconds. While motor is running, add yeast mix, process until combined. Knead mixture into a ball on well-floured Surface. Put in greased bowl and cover, and stand for 1 hour in a warm place until mix has risen to about double the size.
Knead on Floured surface again, place dough in tin and stand in warm place for 45min or until risen to double the size.
Brush with milk. Bake for 30-40 minutes (may vary depending on oven)
Cool on Cooling Rack