Loaf of white bread

This, my beloved husband claims is his favourite bread for his morning toast.
I just use ordinary plain flour and dried yeast for this recipe.  Nothing fancy.

I think it is the milk in the mixture that gives it a lovely crust when toasted.

I usually sneak in about 20% wholemeal flour.  If I add anymore, he calls it 'brown bread' and is not happy about it.

Plain Flour 1kg
Malt 50g
Dried yeast 10g
Milk 250ml
Water 430ml
Olive oil 60g
Salt 20g


You know how to knead bread, yes?

For this amount of dried yeast per flour, it takes a little longer to proof.
Usually 3 hours or so.
From then on, it works as standard bread.
I divide the dough in two to bake two loaves in separate tins.

Around 40 minutes in 180 degrees celsius.

Wait till cooled before slicing the bread.

During colder months, I tend to bake this bread every week.  I slice them, wrap them and freeze them for my daughter's sandwitches during the week.

I find for this kind of loaf, plain flour works well for soft and fluffy finish.