Perfect White Bread

Recipe by Daleen van der Merwe
Makes: 1 large bread
Preparation: 25 minutes
Rising time: 1 hour
Cooking: 45 minutes
 
INGREDIENTS

480 ml lukewarm water
1 packet (10 g) instant yeast
750 g (5½ cups) white bread flour 
1 t salt
½ t sugar 
1 Tbsp soft butter
 
Method

Measure the water in a measuring jug and sprinkle the yeast over. Stir well to dissolve the yeast. Mix the bread flour, salt and sugar in a large mixing bowl. Add the yeast mixture and the butter. Using your hands to mix until combined. Place the dough on a lightly floured surface. Knead the dough for 7—10 minutes with the heels of your hands, rotating the dough as you go. Return the dough to the bowl, cover with a large plastic bag and let it rise “prove” on a warm place until double in size, about 30 minutes. Grease a loaf tin of 14 x 35 x 11 cm with butter. Turn the dough out on a lightly floured surface, flatten the dough a little  with the heel of your hand. Fold one edge into the centre and press down with the heel of your hand. Fold the other edge over into the centre and press down again. Fold over in half and press down again firmly to seal the edges. Turn over and place (seam-side-down) in the prepared loaf tin. Cover with a large plastic bag and and let it rise “prove” on a warm place until double in size, about 30 minutes.
In the mean time preheat the oven to 200 °C.
Bake the bread for 40 minutes or until golden brown and cooked through. Let it cool off in the pan for a few minutes, then turn out onto a wire rack to cool down completely.