the Breville Test Kitchen
Quick Bread
The Bakery Chef™ does some nifty kneading, then it’s a warm spot for a bit of a proof. A simple shape and off to the oven it goes. Crunchy golden crust, soft warm interior and free from any nasties. Plus that smell…it’s pure therapy for the soul.
2 hrs 10 mins total time
20 mins active time
Easy
Makes 1 loaf
Ingredients
Measurements:
2 tsp active dried yeast
1 tbsp caster sugar
2 tbsp olive oil
1 tsp salt
1½ cups (360 ml) water
4 cups (600 g) bread flour
1 tbsp dried milk powder
Instructions
- 1Place the yeast, sugar, oil, salt and water in a large bowl and stir well to mix.
- 2Assemble the mixer using the glass mixing bowl and dough hook. Add the flour and milk powder to the bowl. Turn the mixer to FOLDING/ KNEADING setting. Add the yeast mixture and knead for 5 minutes, or until smooth and stretchy.
- 3Place the dough in a lightly oiled bowl. Cover and rest in a warm place for 40 minutes, or until the dough has doubled in size.
- 4Turn the dough onto a floured benchtop and knead until smooth. Shape into a tight ball. Place the dough on a lightly oiled baking tray. Cover with a clean tea towel and rest in a warm place for 30 minutes, or until doubled in size.
- 5Preheat the oven to 200°C.
- 6Once the dough has doubled in size, cut two shallow slits in the top of the dough with a sharp knife.
- 7Bake for 30-35 minutes, or until golden brown and sounding hollow when tapped on the top.
- 8Serve the bread warm or at room temperature.
