This traditional Welsh white bread is the epitome of rustic simplicity and comforting flavor. Made with just four basic ingredients, it yields a loaf with a satisfyingly crisp, golden crust and a tender, airy interior. The high hydration dough creates an open crumb structure that is perfect for soaking up soups or spreading with butter. It is an ideal weekend baking project that fills your home with the irresistible aroma of fresh-baked goods. Serve warm with dinner or slice for sandwiches throughout the week. This vegan-friendly recipe relies on the natural fermentation of yeast to develop its distinctive taste and texture, making it a staple for any British-inspired kitchen.
White Bread(Welsh
Description
This traditional Welsh white bread is the epitome of rustic simplicity and comforting flavor. Made with just four basic ingredients, it yields a loaf with a satisfyingly crisp, golden crust and a tender, airy interior. The high hydration dough creates an open crumb structure that is perfect for soaking up soups or spreading with butter. It is an ideal weekend baking project that fills your home with the irresistible aroma of fresh-baked goods. Serve warm with dinner or slice for sandwiches throughout the week. This vegan-friendly recipe relies on the natural fermentation of yeast to develop its distinctive taste and texture, making it a staple for any British-inspired kitchen.Ingredients
Directions
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Sprinkle the dried yeast over half of the lukewarm water in a large bowl and let it stand for 10-15 minutes until frothy.
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In a separate large bowl, mix the flour and salt together.
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Add the yeast mixture and the remaining water to the flour mixture.
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Stir until combined, adding a little more water if needed, to form a soft, elastic dough.
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Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
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Divide the dough in half and shape into two loaves.
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Place each loaf into a greased and floured 1-pound bread tin.
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Cover with a clean cloth and let rise in a warm place until the dough fills the tins.
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Preheat the oven to 450&# 194;°F (232ðC) (Mark 8).
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Bake the loaves at 450ðF (232ðC) for 15 minutes.
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Reduce the oven temperature to 400ðF (204ðC) (Mark 6) and bake for a further 20-25 minutes.
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Remove from oven when the loaves are golden-brown and sound hollow when tapped on the bottom.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 413.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9752.3mg407%
- Total Carbohydrate 86.3g29%
- Dietary Fiber 3.1g13%
- Sugars 0.3g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The water should be lukewarm, not hot, to avoid killing the yeast. If the water is too hot, the yeast will not activate.
If using strong white bread flour, the loaf will have a better rise and texture than standard all-purpose flour.
Ensure the dough has risen sufficiently before baking. If it hasn't filled the tins, let it rise a bit longer in a draft-free area.
Cool the bread on a wire rack after removing from the tins to prevent the bottom from becoming soggy.
Store any leftovers in a bread box or wrapped in cloth at room temperature for up to 3 days, or freeze slices for longer storage.
