Dry yeast from Woolworths is a convenient way to make a soft, everyday white loaf at home. This straightforward bread uses pantry staples, a single rise and a loaf tin; the yeast brand is flexible as long as it is labelled instant or active dry yeast.
Ingredients
- 3 cups (390 g) bread flour, plus a little extra for kneading
- 2¼ teaspoons (7 g) instant dry yeast, or 1 standard 7 g sachet
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 1 cup (240 ml) warm water, about 105–110°F (40–43°C)
- 1 tablespoon (15 ml) neutral oil or melted butter, plus a little for greasing
- 1 teaspoon (5 g) butter, optional, for brushing the baked loaf
Instructions
- Check the yeast and prepare the tin. Lightly grease a 9-by-5-inch (23-by-13-cm) loaf tin. If using instant yeast, mix it straight into the flour. If using active dry yeast, stir it into the warm water with the sugar and leave it for 5–10 minutes, until lightly foamy. The water should feel warm, not hot; temperatures much above 120°F (49°C) can damage yeast.
- Mix the dough. In a large bowl, combine the flour, sugar and salt, keeping the salt from sitting directly on the yeast before mixing. Add the yeast mixture (or the water if you used instant yeast) and the oil. Stir with a sturdy spoon until a shaggy dough forms and no dry patches remain. If the dough is very dry, add water 1 teaspoon at a time; if it is unusually sticky, add flour a tablespoon at a time.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook for about 6–8 minutes on low to medium-low speed. The finished dough should feel soft and elastic, with a slight tack but not cling heavily to your hands. Avoid adding too much extra flour, which can make the loaf dense.
- Let the dough rise. Shape it into a ball and place it in a lightly oiled bowl. Turn it once to coat, cover with a clean damp towel or reusable cover, and leave in a warm, draft-free place for 60–75 minutes, until roughly doubled. The exact time depends on room temperature; judge by the dough’s size rather than the clock alone.
- Shape and proof. Gently press the dough to release large air pockets. Pat it into a rectangle roughly as wide as the tin, roll it up snugly from a short side and pinch the seam closed. Place it seam-side down in the tin. Cover and leave to rise for 25–35 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim. Near the end of this rise, heat the oven to 375°F (190°C).
- Bake the loaf. Bake for 30–35 minutes, until the top is well browned and the loaf sounds hollow when tapped. For a reliable check, remove it carefully from the tin and measure the centre with an instant-read thermometer; bread is done at about 190–200°F (88–93°C). If the top browns too quickly, loosely cover it with foil for the final part of baking.
- Cool before slicing. Remove the loaf from the tin and set it on a wire rack. Brush the top with butter if you like a softer crust. Cool for at least 45 minutes before slicing so the crumb can set; cutting while hot may make the middle gummy.
Tips
- Check the packet type. Instant dry yeast can go directly into the flour. Active dry yeast is best dissolved in the recipe’s warm water first; foam is a helpful sign that it is active, though some active-dry brands may foam only lightly.
- Measure flour carefully. For cups, spoon flour into the measuring cup and level it rather than packing it down. Weighing the 390 g flour gives the most consistent dough.
- Use warm, not hot, water. A thermometer helps, especially if your tap water runs hot. Cold water slows the rise; overly hot water can kill yeast.
- Let the dough set the pace. A cool room can extend both rises, while a warm room shortens them. Do not force it with a hot oven or place the bowl on a heater.
Serving Suggestions
Serve slices warm or at room temperature with butter, jam, honey or marmalade. The loaf also makes dependable sandwich bread for cheese, vegetables, egg salad or deli fillings. Toast day-old slices for breakfast, or cut thicker pieces for French toast. For a simple side, serve it with soup or a salad and let diners tear or slice portions as they like.
Variations
For a slightly richer loaf, replace the oil with the same amount of melted butter. For a whole-wheat version, substitute up to 1 cup (130 g) of the bread flour with whole-wheat flour and add 1–2 tablespoons (15–30 ml) extra water if the dough feels stiff; the result will be a little denser. You can also mix in 1 tablespoon (9 g) of poppy or sesame seeds, or sprinkle seeds over the loaf before baking after lightly brushing the surface with water.
For a dairy-free loaf, use neutral oil and skip the optional butter finish. Avoid adding large quantities of cheese, wet vegetables or other heavy mix-ins to this basic dough without adjusting the hydration and rise, as they can weigh it down.
Storage and Reheating
Cool the loaf completely before storing. Keep it in a sealed bread bag or airtight container at room temperature for up to 3 days; refrigerating bread can make it stale faster. For longer storage, slice and freeze it in a freezer-safe bag for up to 2 months, separating slices with baking paper if you want to remove them individually.
Toast slices straight from frozen, or thaw them at room temperature. To refresh a larger piece, wrap it loosely in foil and warm in a 300°F (150°C) oven for about 10 minutes. Homemade bread dries out more quickly than many packaged loaves, so freeze what you will not use within a few days.
Frequently Asked Questions
Can I use Woolworths dry yeast for this bread?
Yes, provided the packet is labelled instant or active dry yeast and is within its use-by date. Use 7 g (about 2¼ teaspoons) for this recipe. Follow the packet’s storage directions once opened, since moisture and warmth can reduce yeast activity.
What if my dry yeast does not foam?
If you are using active dry yeast, check that the water was warm rather than hot and that the sachet is fresh. Give it up to 10 minutes. If it remains completely flat and the yeast may be old, replace it before mixing the dough. Instant yeast is not always foamy when mixed with water, so assess its rise in the dough instead.
Can I make this dough without a stand mixer?
Yes. A spoon is enough to bring the ingredients together, and kneading by hand takes about 8–10 minutes. Work on a lightly floured surface and add flour sparingly; a soft, slightly tacky dough usually produces a lighter loaf.
Why did my loaf turn out dense?
Common causes include too much flour, inactive yeast, insufficient rising time or cutting the loaf before it cools. Weighing the flour, checking yeast freshness and waiting until the dough has visibly expanded help prevent these problems.
Can I prepare the dough ahead?
You can refrigerate the covered dough after kneading for up to 12 hours to slow its first rise. Let it sit at room temperature until it is workable, then shape and allow the second rise to finish before baking. A cold dough may take longer to rise, so use its appearance rather than a fixed time.
Is bread-machine yeast interchangeable?
Usually, bread-machine yeast is a type of instant yeast and works in this recipe. Add it with the flour and use the same quantity, but check the packet for any manufacturer-specific instructions.
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