Perfect soft white bread - farmhouse sandwich loaf mixer kitchenaid

I thought I'd make a little video to accompany my instructable. For those eagle eyed viewers, yes this is a different (later) loaf :)
www.instructabl...

[@markharris5771]

Brilliant video with what is to me a true farmhouse loaf. The the very best thing in the video was the soup mugs in the background, my late mother had them in her kitchen and now my daughter has them in hers.

[@LukeSmithKitchen]

Thanks Mark. My bake has definitely evolved. It's like a vocation baking, you continually develop. The stickier without sticking the better :-)

[@suzh4639]

Great loaf have made it a couple of times and very happy. Refrigerated dough after first rise over night to cook next morning and even better...my favourite loaf so far.

[@oasis3639]

Video is informative and easy to follow. I just successfully made a loaf of white bread. Somehow, it took a good 6 hours for the dough to raise to twice of the size. At end, bread turns out great. Thx for sharing.

[@LukeSmithKitchen]

thanks very much! 6 hours, wow. was it left in a particularly cold place to rise?

[@DarlynnNichols]

Nice video and very pretty music. I was hoping you would slice the bread 🍞 😁

[@LukeSmithKitchen]

Thanks Darlynn, I should have! I was editing the vid while it was cooling. There are some pics though: www.instructables.com/id/Perfect-Bread-Super-Soft-White-Farmhouse-Loaf/step4/The-finale/

[@byronbuxton8214]

Looks good Luke! We do a really simple recipe that has only water, flour, salt and yeast! We mix it first with the mixer then move on to the dough hook. Lob it in our oiled bowl for an hour then knock it back again. We put it on a flat tray in a big bun shape and let it rise again for another hour, then wing it in the oven on 220 degrees for twenty five minutes. Never failed for us and healthy too. Like your recipe but prefer to do away with the sugar.

[@LukeSmithKitchen]

Yeah, it works fine without sugar too - I sometimes use a little sweetener instead. It's the milk powder that really 'fluffs' and softens up the loaf though.

[@byronbuxton8214]

I missed one ingredient off of my list, we also use rape seed oil. It's the only oil we use in all of our cooking. Might try a bit of milk powder to see what happens but over all we are happy with our bread! Far better than any store bought loaf and healthier too by far! We have an organic shop near to us and they sell artisan loaves. Always seem very hard to me and they are £3.00 a throw. Hellishly expensive for a loaf in my opinion so for a little bit of effort you can eat good and healthy bread really inexpensively!

[@LukeSmithKitchen]

Oh god yeah! Much nicer - thanks for the share and I'll definitely be giving yours a go too.

[@TheWacoKid1963]

Instead of cling film, Use a shower cap over the bowl (not a cap that has been used in a shower)

[@LukeSmithKitchen]

That is a cracking suggestion!

[@loiranaestrada]

Hey Luke I want to buy a Kitchenaid and I want to know if the mixer can handle kneading the bread for 15 minutes without breaking or burning the motor.

[@LukeSmithKitchen]

Lorac Zen Vibe Trips hi, I make a 1lb loaf probably twice a week and knead for more like 10 minutes. I've done this for the last 3 odd years and its fine. Mine is only the classic, so entry level. I hope that helps.

[@loiranaestrada]

Luke Smith thank you ! 😉👏👏👏🍞

[@LukeSmithKitchen]

Lorac Zen Vibe Trips I should have said always speed 1, no higher.

[@annmariegeorge9364]

since i using hand mixer my bread does came out perfectly

[@LukeSmithKitchen]

Good to hear :-)

[@Sooz3112]

Looks great :). Thanks for taking the time to make such a helpful video. Sooz x

[@LukeSmithKitchen]

+Su M-M Thanks so much & you're very welcome. Give me a shout if you've any questions. I promise it's a bulletproof & great go to/base recipe :)

[@Sooz3112]

Aw thank you...I just have one question, do you know how much fresh yeast I would need to use, rather than dried yeast please? x

[@LukeSmithKitchen]

+Su M-M rule of thumb is 3 times as much, so probably about 20grams :)

[@Sooz3112]

Thank you :). I'll have to give it a try :). Kind regards, Sooz

[@LukeSmithKitchen]

+Su M-M cool, please let me know how you get on

[@sdhjirhgh]

Nice Job thanks.

[@LukeSmithKitchen]

Anna Forhisglory Thanks Anna :)

[@hbmanjunathkambajji4523]

Anna Forhisglory

[@kathygrant3147]

You soaked the easy bake yeast in warm water beforehand, but it says on the packet to add directly to dry ingredients. I’m confused!

[@LukeSmithKitchen]

You can do either :)

[@markparker5585]

@@LukeSmithKitchen Allinsons do two types of dried yeast in that style of container. That particular "easy bake" one (although they've just changed the colour of packaging) can go straight in with the dried ingredients, The other "dried active" type, you need to dissolve in the water before using.

[@jimwoods9551]

If you add yeast to the dry mix keep it away from the concentrated salt until you start the mixing. Easier to add it to the water and mix it in to make sure it’s fully wetted. The water should be 37 to 40 deg C ideally, no higher. I’d add the sugar to the water to give the yeast a bit of grub.

[@OurLadyFarms]

Can I use regular milk ? If so how much?

[@LukeSmithKitchen]

In theory yes, but you are probably better off just excluding the milk. You could swap out some milk for the warm water like for like, keep at least half the water though.

[@solandrabrewster7646]

how much yeast?

[@LukeSmithKitchen]

Solandra Brewster go for 1.5 tsp into warm water that has already had 1tsp sugar dissolved into it:)