Ingredients:
550g Bread Flour or All Purpose Flour
45g Sugar
Fast Action Dried Yeast/ 1 Satchet
2 Tablespoons Vegetable Oil
300ml Lukewarm Water
1 Teaspoon Salt
Preparation:
1. The yeast needs to be proofed first. To do this, put a bowl with a quarter of the lukewarm water in it, half the sugar, and all the yeast. Make careful to use warm water because cold water won't activate the yeast and hot water will destroy it. It must be lukewarm—not too hot or too cold, just about in the middle. Stir until smooth, then leave to rise for 5 to 10 minutes.
2. Mix in about 500g of the flour with the salt and the remaining sugar and then set them aside, also mix the rest of the lukewarm water with the vegetable oil and also set aside…
3.When the yeast has risen, check on it and then stir in the water and oil mixture. Here, I changed the containers.
4. Now, using your hands or a mixer, gradually incorporate the flour and sugar combination into the batter.
Work the mixture into a sticky, flexible dough. If it's too stretched, don't panic; this just means you did a fantastic job, and the bread will turn out to be really soft. You should have a somewhat thicker consistency than what is seen below because I forgot to snap a last shot.
5. Now transfer the dough to the clean surface, sprinkle the remaining flour over it, and start working the dough. If more flour is required, add it as you fold it into the dough until it is smooth, non-sticky, and yet flexible. Don't overwork your dough, please. This should take around 8 minutes...
6. Now, coat a large bowl with oil, making care to cover every surface. To keep the dough from adhering to the bowl while it rises, the basin must be greased.
7. Place the bowl with the dough inside. The dough should rise for one to one and a half hours under a thick towel in a dark area like your oven or microwave. Your best option is your oven. This should take 45 to an hour if you're in Nigeria or another hot climate region.
IMPORTANT: It is crucial that the dough doubles in bulk.
8. Check the dough; it ought to have doubled in size by now.
9. Pound or punch the dough to release any trapped air.
10. Carefully take the dough out of the bowl and place it on a spotless surface. Do not overwork the dough while you knead it once more for 2 minutes.
11. After using butter to grease a bread pan, place the dough inside. Put it back in the dim area to rise a second time, then cover once more with the thick towel. once more, for 45 minutes...
NOTE: Set your oven at 220 degrees Celsius/ 200 for fan assisted 20 minutes before the 45 minutes are up.
12. After the dough has risen, remove it from the dim area; it should have grown to twice its original size by this point. Bake for 30 minutes, or until the top is browned, in the preheated oven. Take a look at how my dough ascended to the top of the pan.
13. When it's finished, remove it from the oven.
14. While the bread is still hot, place it on a rack and quickly brush the top with butter. This will help the bread stay moist and delicious. Although optional, this step...
Allow to cool a little before enjoying
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