How to bake fresh bread

Bread dough isn't complicated, but it needs plenty of time to rise. Here is a fool-proof recipe for delicious home-baked bread that your whole family will enjoy.

1. Combine 11 milligrams (2 1/4 teaspoons) active dry yeast, five grams (one teaspoon) sugar and 125 millilitres (1/2 cup) lukewarm water, and let stand five minutes, then stir thoroughly.
2. Heat 250 millilitres (one cup) milk to lukewarm. Stir in 30 grams (two tablespoons) butter, 30 grams (two tablespoons) sugar, seven grams (1 1/2 teaspoons) salt and 125 millilitre (1/2 cup) warm water.
3. Add milk mixture and 500 millilitres (two cups) bread flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. Then gradually stir in another 625 grams (2 1/2 cups) flour to make a soft dough that doesn't cling to the sides of the bowl.
4. Turn dough out on floured board and roll into a ball. Knead dough until smooth, elastic and no longer sticky (for about 10 minutes), adding more flour if needed.
5. Place dough in a greased bowl. Cover with a dish towel and let rise in a warm place (24°-29°C/75°-85°F) until doubled (45–60 minutes).
6. Punch down dough and turn it out onto lightly floured board, divided into two portions. Then cover again and let stand for 10 minutes before shaping two loaves.
7. Place loaves seam-side-down in two greased loaf pans. Cover with a dish towel and let rise again in a warm place until dough is three centimetres (1 1/2 inches) above the top of pan in the centre (45–60 minutes).
8. Bake at 200°C (400°F) on lower oven rack for 25–30 minutes. Remove from the pans immediately and cool on wire racks.

• Note: Keep in mind that yeast dough is sensitive and cannot withstand drafts or cold, so keep your doors and windows closed while it rises.
• Note: Yeast dough can store in the refrigerator for one day. In the freezer it will keep up to five months.

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