Everyday Bread and Buns
6/09/26
Makes 1 loaf or 8-12 bread buns
Ingredients
- 2 teaspoons dried yeast (or 7 g sachet)
- 500 g white bread flour
- 1 tablespoon caster sugar
- 1 teaspoon fine salt
- 30 ml olive oil
Method
In a small jug, combine the yeast with 300 ml lukewarm water. Leave to stand for 5 minutes or until the yeast bubbles slightly and looks frothy.
Combine the flour, sugar and salt in a large mixing bowl and make a well in the centre. Pour in the yeast mixture and olive oil. Mix together with a wooden spoon, then use your hands to gather the dough into a rough ball.
Turn out the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place into a large clean, lightly oiled bowl, cover with a tea (dish) towel and leave in a warm place to rise for 1 hour or until doubled in size.
Turn out the dough and gently knead for 30 seconds to knock it back. For a bread loaf, shape it into an oval ball and place into a deep bread loaf tin (roughly 22 × 12 cm/9 × 5 in) lined with baking paper. For bread buns, divide the dough into separate doughballs. You can do this by eye, or by weighing them out individually – 100 g for a regular bun, 120 g for a larger bun, and 80 g for dinner rolls or smaller rolls for children. Once divided out, shape them into smooth balls and place onto a lightly floured or lined baking tray.
Cover and leave to rise again in a warm place for 30–45 minutes or until doubled in size. Preheat the oven to 220ºC (200ºC fan-forced). Bake buns for 15–20 minutes, and the loaf for about 25 minutes or until golden brown and well risen. Allow to cool in the tin or on the tray until cool enough to touch, then transfer to a wire rack to cool completely before slicing.
