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Before starting this White Bread recipe, make sure you have organised all the necessary ingredients.
In a bowl, dissolve the yeast in warm milk.
Combine well with a spoon.
In the stand mixer recipient, shape the flour into a fountain.
In the centre of the fountain, pour the sugar...
... and salt.
Add the milk and yeast mixture...
... then the water and melted butter.
Start mixing at low speed, using the dough hook...
... then continue kneading at medium speed...
... until homogeneous.
After a few minutes, the dough should come away from the sides of the bowl.
Remove the dough hook from the stand mixer...
... cover with a cloth and let the dough rise in a warm room, at roughly 30-35°C.
When doubled in volume (about an hour later)...
... knock back with your hand.
Grease a pullman loaf pan, as well as the lid. For this recipe, I used an Exoglass® mould.
Place the dough on a floured surface. Shape it into a rectangle, to the same length as the mould...
... and place it inside the mould, pushing it down a little.
Close the lid to 3/4 in order to be able to check the proofing process.
Leave in a warm place for the dough to rise again, until the dough is up to 3/4 of the mould.
Close the lid completely...
... and bake at 220°C (gas 7), then lower it down to 180°C (gas 4).
Bake for about 40-45 minutes.
When cooked, remove the lid...
... sliding it away from the mould.
Release the white bread from the mould and leave to cool on a rack.
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