Foundation White Bread Recipe

• 2 tablespoons compressed yeast or 1 tablespoon dried yeast
• 1½ teaspoons sugar
• 1 cup warm water
• 3 cups (400g) flour
• 2 teaspoons salt
• 1 tablespoon skim milk powder
• 1 tablespoon oil

Bread Glaze:

• 1 egg white
• 1 tablespoon water

1. Work up yeast - place yeast, sugar and half of the water in a basin. Cover and stand in a warm place until yeast is frothy, about 10 minutes.
2. Sift flour, salt and powdered milk and keep warm.
3. Add yeast mixture, oil and remainder of water and mix into a soft dough. Use a knife or electric mixer.
4. Turn on to lightly floured board and knead until dough is smooth.
5. Cover with inverted basin and 'rest' the dough for 5 minutes.
6. Shape into loaf, place in pan and press well into the corners.
7. Cover pan with plastic film or bag and proof for 30-40 minutes until dough is about 3cm above top of pan. Set oven at 220 degrees C (430 degrees F).
8. Bake loaf for 20 minutes at 220 degrees C. Combine Bread Glaze ingredients and brush on top of loaf. Cook for a further 5 minutes.
9. Rap loaf with knuckles. Bread will sound hollow when cooked.
10. Remove from pan immediately and cool on cake cooler.

Wholemeal Bread: Follow recipe for White Bread using all wholemeal flour. A little additional water may be required. The loaf will not reach the top of the pan when proofed.