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.
The Bakery Chef™ Hub
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.