Low FODMAP Easy Everyday White Bread

Edit

Recipe's preparation

Dough

1. Weigh water into TM Bowl
2. Add yeast and sugar.
(Adding the sugar is optional, however it will feed the yeast and increase the yeast's activity)
3. Heat on 37 degrees / 2 minutes / Spped 1
4. Add flour, salt, bread improver and oil
5. Knead for 6 minutes on dough function "Dough mode"
6. Remove dough from bowl and shape into a round ball.
7. Turbo for 2 seconds to "flick" any remaining dough from the blades . Use a piece of dough to clean the remaining bits of dough from the bowl
8. Wrap in Thermomat or place in an oiled bowl and leave to prove until doubled in size.

Bread Improver will improve the texture and crumb of your loaf as well as increase the shelf life of your loaf.
if you prefer not to use it - just leave it out - or source a quality one form your Health Food Shop

Shaping the Loaf

When the dough has doubled in size, push your fist quickly, but genty into the midle of the dough. This will remove some of the gas bubbles formed by the yeast during rising.

Then pull the edges of the dough to the centre and work dough gently into a ball

Using the edge of your hands shape the dough into a log shape - a simialr length to your bread tin. It does not need to be exact as it will fill the tin as the dough rises

Place tin in a warm spot and leave to rise until dough is the height of your bread tin. Time will vary.

Baking Your Loaf

Turn oven to 180 - 200 degrees.

Place bread tin into oven and bake for 30 - 35 minutes.

Bread is ready when it is golden brown and sounds hollow when tapping on the bottom.

For a crunchier crust remove loaf from tin and cook for an additional 5 minutes diectly on oven rack

All ovens will vary, so cooking time is a guide only.

Remove loaf from tin straight away and place on a cooling rack.
Allow to cool before slicing