White Bread

In the first step, place the flour and salt in the Cooking Chef stainless steel bowl. Make a well in the center of the flour and pour the water into it.

Crumble the yeast into the water. Add the condensed milk, sugar and olive oil.

Clamp the professional dough hook, set the temperature to just below 40 °C and knead the dough for about 10 minutes at minimum speed.

Remove the professional dough hook. Dust the dough with half of the remaining flour.

Leave the temperature at just below 40 °C, set the timer to 1 hour and select mixing interval level 3.

Insert the splash guard, close it and let the dough rise.

Clamp the professional dough hook again and knead the dough for 2 minutes at minimum speed.

Then remove the professional dough hook again and program the timer to 1 hour. At the same temperature setting, dust the dough with flour and allow to rise.

At the end of the rising time, remove the dough from the bowl and shape into a large flat pancake.

Then place the pancake on a baking sheet lined with baking paper and score it diagonally in a criss-cross pattern about 4 cm apart.

Cover with a clean kitchen towel and let rest again in a warm place for about 20 minutes.

In the meantime, preheat the oven to 200 °C convection oven for about 10 minutes.

Place an ovenproof dish with water on the bottom of the oven and bake the white bread for about 45 minutes until golden brown.

While still hot

Preparation Tip:

Serve the white bread with different spreads.

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