The Easiest Non Machine White Bread In The World Recipes

Steps:

• Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
• Make a well in the centre& pour in the sugar/water mixture a bit at a time.
• First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
• Return it to the bowl& leave to rise at room temp for 2 hours.
• Remove from the bowl to your floured work surface& knead for a further 3 minutes.
• Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
• Leave to rise in the tin for 1 hour.
• Bake at 230 degrees (Celsius) for 30 minutess.
• Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.

Steps:

• In large bowl, mix sugar, yeast, melted lard and warm water.
• Stir and let stand approximately 2-5 minutes, until bubbly.
• Add salt and flour; stir, then mix well.
• Let stand (covered with a towel) for 30-60 minutes.
• Punch down, then knead.
• Shape into three loaves.
• Place into greased loaf pans and let rise until rounded above pan.
• Bake at 350 for 30 minutes or until done.
• Remove from pans and butter tops, if desired, for a softer crust.
• Note: Adjust flour as needed.