White Bread Recipe NZ | Edmonds Cooking

Ingredients

625g Edmonds High-Grade Flour
400mL warm water
20g Edmonds Surebake Yeast
20g Vegetable oil
15g Salt
5g Chelsea White Sugar

Method

Put all the ingredients into the mixing bowl of an electric mixer fitted with a dough hook. Mix on slow until the dough becomes smooth and elastic (about 8 minutes). This is the easy way.
If kneading by hand, mix all the ingredients together until they form a dough. Knead on a lightly floured surface until the dough becomes smooth and elastic. This may take 15 minutes and will be a real workout.
Divide the dough into 4 even pieces and mould into rounds. Cover with a clean tea towel and set aside for 15 minutes.
Grease two 25cm loaf tins.
Lightly remould each piece of dough into rounds, bringing them back to their original size and knocking back the gases formed in the process. Place 2 rounds of dough into each tin. Cover with the tea towel and leave in a warm place until doubled in size.
Preheat the oven to 200°C bake.
Bake for 30 minutes or until the crust is golden brown. Remove from tins onto a wire rack and leave to cool for at least 10 minutes before slicing and serving.

Add your review

Anna

Can it be made with gluten-free mix?

Lisa

Yet to make but question.

Why do you not need to proof the the yeast first anymore. I used to make bread years ago and remember that was always part of the process

Steven

really good!

Jennifer hastie

This bread is so yummy and fills your kitchen with that delicous smell of freshly made bread

Margaret Firth

I made breadrolls instead. Came out beautiful! Thank you

Tilly

Love this recipe, works everytime. I half it for the perfect little loaf :)

Anthea

My 1st rewana bread came out fabulous, I cried.

Grumpkin

What happened to cups, teaspoons and tablespoons??

EDMONDS: Great question! Using units for baking (grams and mils) will give you the most exact measurements, giving you more consistent, great bakes.

White Bread

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