Quick & Easy

Homemade bread

There is nothing quite like taking a freshly baked loaf out of the oven. We've gone with the fancy plait here, but all you need is a basic recipe and you can explore all sorts of variations like the ones we've detailed below.
plaited finger buns white bread
1H 15M



1.Combine yeast, water and sugar in small bowl. Cover, stand in a warm place about 10 minutes or until mixture is frothy.
2.Sift flour and salt into large bowl, stir in butter, milk and yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large greased bowl. Cover; stand in warm place about 1 hour or until doubled in size.
3.Knead dough on floured surface 2 minutes. Divide dough in to thirds. Roll each third into sausage-shaped lengths of about 45cm (18-inches). Plait three lengths together; press ends lightly to secure. Place on greased oven tray; stand in a warm place about 20 minutes or until well risen.
4.Meanwhile, preheat oven to 200°C/ 400°F. Brush bread with a little extra milk; sprinkle with sesame seeds. Bake bread about 45 minutes.
5.Turn bread, top-side up, onto wire rack to cool.

For wholemeal bread, substitute wholemeal plain (all-purpose) flour for half the plain (all-purpose) flour. You may need to mix in a little more warm milk to make a firm dough. For baguettes, starting at step 3: Divide dough in half, shape each half into 40cm (16-inch) sausage, place onto two greased oven trays, cover, stand bread in warm place 15 minutes or until dough has risen. Cut slashes into bread sticks, sprinkle with 1 tablespoon plain (all-purpose) flour. Bake about 20 minutes. For dinner rolls, starting at step 4: Divide dough into 12 portions, shape into rolls, place onto greased oven trays; cover, stand in warm place 15 minutes or until risen. Cut slashes into rolls, brush with milk; sprinkle with seeds, if desired. Bake about 20 minutes. For a regular loaf, starting at step 3, shape dough to fit and place into a greased loaf tin seam-side down; cover loosely with plastic wrap until doubled in size. Preheat oven to 220°C (200°C fan-forced). Remove the plastic wrap and bake in centre of preheated oven for 10 minutes. Reduce heat to 180°C (160°C fan-forced) and bake a further 25 minutes. The bread is ready when the loaf begins to shrink from the side of the tin. It should have a hollow sound when tapped on the base. If it doesn’t sound hollow then return to the oven (not in the tin) and bake upside down for a further 5 minutes.


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