March 2, 2012

White Loaf - Perfect for Toasting

I love freshly baked bread! This white loaf is amazing and easy to bake. It's delicious freshly baked but it's also perfect for toasting. Add some butter and marmalade and you have a nice breakfast or afternoon meal. Slice and keep in the fridge.

This is my contribution to Foodie Friday, a virtual cookbook for foodies like me and many of you:-)

White Loaf
25 g yeast
3 dl lukewarm water
1 tbsp sugar
1 tbsp rape-oil
1 tsp salt
5 1/2 dl wheat flour

1 egg-white
 sesame seeds/oatmeal/poppy seeds

Crumble the yeast into a baking bowl and add the lukewarm water, stir until the yeast is dissolved. If you are using dry yeast, the water should not be 37 degrees C, but at least 42 degrees C, otherwise the dough will not rise.

Add sugar, oil and salt and stir. Add the flour and work the dough until smooth. Cover with a kitchen-towel and let the dough rise for about 30 minutes in a warm place.

Place the dough onto your baking table and knead the dough for a while. Add some flour if needed. Shape into a loaf and place in an oven-papered covered loaf-tin. Set aside and rest for another 30 minutes, cover with a kitchen-towel.

Whisk the egg-white and brush the loaf. Sprinkle some oats, poppy-seeds or sesame-seeds. Bake in the oven for about 25 minutes at 225 degrees C.


1 comment:

  1. Ahh how wonderful this looks! I love freshly baked bread too, especially still warm with some butter on top. Nothing so comforting like some bread!


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