Ingredients
The following ingredients have 20 Servings
- 3 3/4 cups (18oz/531g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 cup (8floz/240ml) water, (warm)
- 3 tablespoons (1 1/2 oz/43g) butter, (melted)
- 1 large egg
- egg wash
Instruction
- In a large bowl, mix together the flour, sugar, yeast, and salt.
- In a separate jug add the water, melted butter, and egg and whisk together.
- Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.
- Roll dough into a smooth ball. Grease your mixing bowl and add the dough back in. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for ROUGHLY 60-90 minutes or until doubled in size.
- Once proofed, knock back the dough and cut into 2 even pieces, roughly 15oz/420g
- Form each loaf by rolling the dough into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
- Cover again with cling wrap and a towel and allow to proof at room temperature for the second time for roughly 45-60 minutes or until is risen to the lip of the loaf pans.
- Preheat the oven to 400°F (200°C) and carefully egg wash the loaves.
- Bake for 35-40 minutes or until golden brown.
- Let cool for at least 30 minutes before slicing & enjoy! Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.
