Country White Bread Recipe
+For 2 loaves:
- five hundred g flour
- thirty cl of barely lukewarm water
- ten g fine salt
- two packets of dry baker’s yeast
- half teaspoon powdered sugar
- one teaspoon oil
In the mixer bowl fitted with the pasta hook, add the water, oil, flour, baking powder, sugar and salt. Knead everything for about ten minutes. Refer to the manual accompanying the robot to know at what speed it should be rotated. The dough then forms a homogeneous ball, a little elastic under the finger.
Gather the dough into a ball in the food processor bowl and cover it with a tea towel. Let the dough rise in a relatively warm place away from drafts. Count approximately one hour thirty.
When the dough has doubled in size, place it on a floured work surface. Cut it into two dough pieces of the same size, and shape them as desired, into a ball or into elongated rolls. Place the dough pieces on the oven tray covered with baking paper, or in small buttered and floured cake molds to make molded loaves. Cover with the towel.
Let rise again for about forty five minutes. The dough should still double in size.
Preheat the oven to two hundred ten°C (thermostat seven), in static position. When hot, dust the loaves with flour and make one or two cuts in each piece using a razor blade. This will make it easier for the loaves to rise in the oven. Just before putting the loaves in the oven, pour the equivalent of a large glass of water onto the oven floor. The steam it produces will give a nice color to the bread.
Bake for about thirty five minutes. The bread is cooked when, by tapping its face which rested on the plate, one hears a clear sound and not a dull sound.