White Bread, Loaf, roll

Ingredients (for dough):----------

All-purpose flour (maida): 500g (plus extra for dusting)

Sugar: 50g

Salt: 8g (about 1.5 teaspoons)

Instant yeast: 3g (or active dry yeast; if using active dry, activate in warm milk first)

Bread improver: 2.5g (optional; helps with rise and texture—if unavailable, skip or use 1/2 teaspoon ascorbic acid/vitamin C powder)

Vital wheat gluten: 2.5g (optional; boosts dough strength for fluffier bread)

Oil (vegetable): 50ml

Milk (warm, instead of water for added richness): 250ml (or more if needed for 60% hydration; start with 250ml and add up to 50ml extra if dough is too dry)

Butter: 20g, softened (added for flavor and tenderness)

Method:---------

Activate yeast (if needed): If using active dry yeast, dissolve it in 100ml warm milk (about 40°C/105°F) with 1 teaspoon sugar. Let it sit for 5-10 minutes until foamy. For instant yeast, skip this and add directly.

Mix the dough: In a large bowl or stand mixer, combine flour, sugar, salt, optional improver and gluten. Make a well in the center and add the yeast mixture (or instant yeast), remaining milk, oil, and softened butter. Mix until a shaggy dough forms.

Knead: Knead by hand on a lightly floured surface for 10-15 minutes, or with a mixer dough hook for 5-7 minutes, until smooth, elastic, and not sticky (windowpane test: stretch a piece thin without tearing). If dough is too dry, add milk 1 tablespoon at a time; if sticky, add flour sparingly.

First rise: Place dough in a greased bowl, cover with a damp cloth or plastic wrap. Let rise in a warm spot for 1-1.5 hours until doubled in size.

Shape:

For white bread loaf: Punch down dough, shape into a log, and place in a greased 8x4-inch loaf pan (aim for 400-500g baked weight). Cover and let rise again for 45-60 minutes until puffy.

For bread rolls: Punch down dough, divide into 12-15 pieces (30-40g each). Shape into balls, place on a greased baking sheet spaced apart. Cover and let rise for 45-60 minutes.

Preheat and bake:

Preheat oven to 180°C (350°F) for bread or 190°C (375°F) for rolls.

For loaf: Bake at 180°C for 30-35 minutes until golden and hollow-sounding when tapped (internal temp 90-95°C/195-205°F). If browning too fast, tent with foil.

For rolls: Bake at 190°C for 20-25 minutes until golden. Brush with melted butter post-bake for shine.

Cool: Remove from pan/sheet immediately. Cool on a wire rack. For soft crust, cover with a cloth while cooling.