1.5tbsplecithinOptional if you want to store the bread for long. I have not used in this recipe
Instructions
In a large mixing bowl add flour, instant yeast, salt and sugar. Mix thoroughly
Now add 1 cup + 1 tbsp water. Add water little by little. Amount of water may vary based on the quality of flour. Ensure water is between (120°F – 130°F). This will help activate the yeast. Mix well and knead for 5 minutes.
Transfer the dough to flour dusted surface and knead for 2 minutes.
After 2 minutes, flatten the dough and add melted butter. Then knead till the butter is all absorbed and you get a soft pliable dough (about 4 minutes). You should get soft and non-sticky dough.
Do the fold and press method couple of times. Roll the dough up into a ball. Grease with little oil or butter and keep aside to proof for 2 hours
AFTER 2 HOURS, the dough should have doubled. Light dust a clean surface and transfer the dough onto the surface.
Punch and lightly knead by folding and pressing.
Flatten the dough using your fingers, like making a pizza base. Then begin to roll tightly. As you roll, keep tucking in the edges. This is an important step to ensure there are no hold in the loaf.
Once you have rolled, place the dough in a greased loaf tin. Cover with a towel and keep aside for 30 minutes to proof. About 20 minutes into the waiting time, preheat the over at 350 Degree F.
After 30 minutes, lightly grease the bread with butter or oil and its ready for baking!
Bake in a preheated oven for 35-40 minutes. It took me 40 minutes to get the desired golden crust.
After 40 minutes, bread is ready. Lightly golden at the top and smells divine! I like to turn off the oven now and let the bread cool in the oven with the door lightly cracked open for about 10 minutes. This results in a smoother crust.