Traditional white bread

Tradtional white bread should be soft and once toasted, good candidate for butter and kaya. This setup will complement with soft-boiled egg (softer than poached egg). Such setup is best for typical Singaporean breakfast.

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Ingredients

• 2 packages of 0.25 oz active dry yeast
• 3 tbsp white sugar
• 2 1/2 cups warm water (45oC)
• 3 tbsp margarine/butter
• 1 tsp salt (or to taste)
• 6 1/2 cups bread flour

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steps

1. in large bowl, dissolve yeast and sugar in warm water
2. stir in margarine/butter, 2 cups flour
3. stir in remaining flour gradually
4. when dough has pulled together, turn it out onto lightly floured surface
5. knead dough until smooth and elastic, 8 min
6. lightly oil large bowl, place in and turn to coat with oil
7. cover with damp cloth and rest in warm place until doubled in volume, 1 hr
8. dflate the dough and turn it out onto lightly floured surface
9. divide dough into two equal pieces and form into loaves
10. place them in lightly greased loaf pans
11. cover loaves with damp cloth and let rise until double in volume, approx 40 min
12. preheat oven to 220oC
13. bake at 190oC, 30 min until the top is golden brown and the bottom of the loaf sounds hollow when tapped