Makes: 3 x 7 inch 2 loaves of bread / Time: 2 1/2 hour’s / Serves: 8
To make flour paste
1/3 cup flour
1 cup water
For bread dough
4 cups flour
2 tablespoon sunflower or vegetable oil
1 tablespoon instant yeast
1 1/2 teaspoon salt
3 tablespoon sugar
3/4 cup flour paste
1 1/4 cup warm water
In to a saucepan add water and flour, mix well and cook over low heat until swirl lines appear. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then use it to make different kinds of breads and buns. From the cooked paste use only to the amount mentioned in the recipe.
1-In a large bowl or stand mixer add the flour, yeast, sugar, salt, oil and flour paste. Mix to combine.
2-Add one cup warm water and mix to combine to form rough dough. If you feel dough is too dry add some water from the remaining water. When flour is mixed with water this makes gluten. Kneading develops the gluten and makes the dough stretchy and elastic.
3-Transfer the dough onto a kitchen counter or onto a pastry mat and knead.
4-Stretch it away from you with the heel or knuckles of one hand and fold it back over the top towards you.
5-Repeat the stretch and fold process again and again for 10 minutes. The dough is kneaded enough when the dough is smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
6-First Rise: Grease a large bowl with oil and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
7-Spray or apply two 7×3” bread pans generously with oil. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
8-Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans or any tray using.
9-Second rise: lay kitchen towels gently over the pans or trays. Allow dough to rise again for about 30 minutes to 45 minutes, or until risen about 1 inch above the loaf pans. Gently remove covering.
10-Bake: Preheat oven to 200° C. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
11-Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
12-Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 7 days in the fridge.