Honestly, it doesn’t get any easier to make bread in your thermal cooking device, and this Simple White Bread is exactly what the title suggests – simple.

Freeze this once it has been sliced and completely cold.

Tip: Allow your bread to cool completely before slicing as this will stop it from tearing when cutting.

February 20, 2018
  • 2h
  • 30m
  • 2h 30m
  • 1

Ingredients

  • 1 tbsp. dried yeast
  • 300 g warm water
  • 1 tsp. sugar of choice
  • 500 g bakers flour
  • 25 g ghee or extra virgin olive oil + 1 tsp. extra
  • 1 tsp. salt
  • 10 g chia seeds

Instructions

Thermal Cooking Method

  1. Place yeast and water into the mixing jug for 1 minute/37ºC/speed 2. Ensure that all the yeast has dissolved, otherwise repeat for a further minute.
  2. Add all other ingredients and knead for 6 minutes. (The trick with fluffy bread is to knead it for quite a while).
  3. Tip dough into a lightly floured bowl and cover with a clean tea towel. Leave in a warm spot (but not direct sunlight) to prove until doubled in size.
  4. Grease a bread tin with a little olive oil and line with baking paper.
  5. Knock down dough and tip out onto a lightly floured surface. Shape the dough into a loaf and place inside the tin.
  6. Cover with a clean tea towel again and leave to rise for another 30 minutes, or until doubled in size. Now is the time to preheat the oven to 230ºC.
  7. To check if the dough is ready to cook, gently press with your finger and if the dent remains it is ready to bake.
  8. Bake for 15 minutes and then turn down the oven to 180ºC and bake for a further 10 - 15 minutes. To test if the bread is done it should sound hollow when tapped.
  9. Remove from the tin and allow to cool on a wire rack. Don't slice the bread until it is completely cold.

Traditional Cooking Method

  1. Place yeast and water into a large bowl and mix together. Let this sit for 5 minutes or until yeast has dissolved.
  2. Add all other ingredients and mix well to incorporate.
  3. On a floured surface, tip out the dough. Knead by hand for a minimum of 10 minutes. You'll get quite a workout because you need to do this well.
  4. Tip dough into a lightly floured bowl and cover with a clean tea towel. Leave in a warm spot (but not direct sunlight) to prove until doubled in size.
  5. Grease a bread tin with a little olive oil and line with baking paper.
  6. Knock down dough and tip out onto a lightly floured surface. Shape the dough into a loaf and place inside the tin.
  7. Cover with a clean tea towel again and leave to rise for another 30 minutes, or until doubled in size. Now is the time to preheat the oven to 230ºC.
  8. To check if the dough is ready to cook, gently press with your finger and if the dent remains it is ready to bake.
  9. Bake for 15 minutes and then turn down the oven to 180ºC and bake for a further 10 - 15 minutes. To test if the bread is done it should sound hollow when tapped.
  10. Remove from the tin and allow to cool on a wire rack. Don't slice the bread until it is completely cold.