white flour

A great recipe for an electric breadmaker – or do it the traditional way

Easy white bread

strong white flour,plus extra for dusting

tsp salt

sachet fast-action yeast

olive oil

water

Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

Tip onto a lightly floured work surface and knead for around 10 mins.

Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

Line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

Place it on the baking parchment to prove for a further hour until doubled in size.

Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado. ※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi. The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado

thigh Chicken thigh meat

Avocado

Salt and pepper

White flour

tbsp ●Soy sauce

tbsp ●Mirin

tbsp ●Sake

tbsp ●Sugar

Umeboshi (※)

Shiso leaves

White sesame seeds

[Preparation Step 1:] Cut the chicken into bite-sized pieces. Season with salt and pepper and dust with flour.

[Preparation Step 2:] Cut the avocado into bite-sized pieces. Finely chop the umeboshi and combine with the A ingredients. Thinly slice the shiso.

Heat oil in a frying pan and cook the chicken, starting with the skin side down, until both sides are crispy (this should take about 8-9 minutes).

Wipe the excess oil from the frying pan and add the combined umeboshi and ● ingredients. Once it begins to lightly boil, add the avocado and simmer until it thickens.

Arrange on a dish, garnish with shiso, and sprinkle with sesame seeds.

You can also serve it over rice. Adding mayonnaise will add a rich flavor and is very delicious.

High Protein Cottage Cheese Sandwich Bread

cottage cheese

egg whites

active sourdough starter

neutral oil

bread flour

salt

Make the dough:


Blend cottage cheese with the egg whites in a blender.
Transfer to a mixing bowl. Add sourdough starter and neutral oil. Mix well.
Add bread flour and salt. Mix everything to form a shaggy dough. Cover.


Strengthen the dough:


Rest 30 minutes after mixing.
Knead 2-3 minutes, using wet hands to prevent things from becoming too messy.
Rest 30 minutes.
Knead 2-3 minutes.
Rest 30 minutes.
Stretch and fold #1: 6-8 folds.
Rest 30 minutes.
Stretch and fold #2: 4-6 folds.
Rest 30 minutess.
OPTIONAL - Stretch and fold #3: 4 folds.
OPTIONAL - Rest 30 minutes.


Shape the dough:


Flour a working surface (fairly heavy, but not obnoxiously).
Turn the dough out. It will still be sticky.
Flour the top of the dough and pat into a rectangle.
Fold the left and right sides of the dough into the center. Then, roll up the dough into a log. Pinch the seams closed.
Transfer to a greased 9 X 5 inch (1.25 lb) loaf pan, seam side down.


Rest and rise:


Cover the dough and allow it to rest and rise until it completely fills up the loaf pan and is level with, or slightly above, the edge. (About 8-9 hours, or up to 12 hours in a cooler environment.)


Wash and bake:


Preheat an oven to 350 F (175 C).
Boil some water in a tea kettle or over the stovetop.
Make an egg wash by whisking one whole egg or one egg yolk (if you have some leftover from separating eggs) until smooth.
Remove the cover from your dough and brush the egg wash all over the risen loaf. Don’t be afraid to pop any large air bubbles. 
Pour the boiling water into a water-safe, oven-safe pan placed next to the bread in the oven. Bake for 45-50 minutes, or until the internal temperature reaches 190 F (88 C).


Cool and enjoy!


Cool 5-10 minutes in the loaf pan before transferring to a wire rack to cool completely.
Wait at least 30 minutes before slicing.


https://www.youtube.com/watch?v=x5Yh_SEaRlc

Top 3 white flour recipes from across the web

The most viewed white flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy white bread

Refreshing Umeboshi-Flavored Teriya...

High Protein Cottage Cheese Sandwic...

Top 3 white flour recipes from across the web

The most viewed white flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy white bread

Refreshing Umeboshi-Flavored Teriya...

High Protein Cottage Cheese Sandwic...

The most viewed white flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine