Lizzi's White Bread

Lizzi’s White Bread

• 50 g yeast

• 6 dl of lukewarm water

• 2 teaspoons of salt

• 2 tablespoons of sugar

• 3 tablespoons of oil

• 800-1000 g (2 pounds) wheat flour

Stir yeast into the water. 

Add about half of the flour together with salt, sugar and oil and stir it together. 

Add more flour little by little until the texture of the dough is right, i.e. that you can knead it without it sticking to your fingers or the tabletop. 

Sprinkle some flour over the dough and cover with a dish towel.  (The flour is only to preventing it from sticking to the towel.) 

Let the dough rise to approx. double size. 

Shape the dough into two loaves on a baking sheet. 

Brush with a little water (or milk, coffee or egg white) to give a nice surface. 

Insert air holes with a fork (to prevent the crust from cracking). 

Let rise to the appropriate size while heating the oven. 

Bake for 40 minutes at 180°C (350°F). 

Let the loaves cool off covered by a dish towel. 

Pack in plastic bags. After a couple of days, the bread should be kept in the refrigerator to stay fresh. 

I usually freeze one loaf as soon as they have cooled – then it tastes like new-baked bread when taken out of the freezer.