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Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Homemade white bread


"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

You'll need

880 gm plain flour 55 gm (¼ cup) caster sugar 1½ tbsp sea salt flakes 65 gm milk 3 tsp dried yeast 50 gm unsalted butter at room temperature 1 large egg whisked with 1 tbsp extra milk, for eggwash (optional)

Method

  • 01
  • Preheat oven to 185C fan-forced. Spray the inside and the underside of the lids of two 10cm-deep, 12cm x 24cm Pullman loaf tins with sliding lids with non-stick cooking spray. If you don’t have Pullman loaf tins, use two 7cm-deep, 12cm x 24cm loaf tins.
  • 02
  • Combine flour, sugar and salt in a bowl and set aside. Combine milk, yeast and 565gm water in the bowl of an electric stand mixer fitted with a dough hook, add flour mixture and mix on low speed until dough comes together (2-2½ minutes). Add butter and mix on medium-high speed until the dough is smooth and pulls away from the sides of the bowl (4-5 minutes). Transfer to a large, lightly oiled bowl, cover with plastic wrap and rest at room temperature until doubled in size (30 minutes), then knead on a lightly floured surface to rid the dough of any gases. Divide dough in half (about 800gm per half), shape each into a 20cm long log and transfer to prepared tins. Cover with plastic wrap and place in a warm area until dough rises about 1.5cm from the tops of the tins (30-40 minutes). If you’re using regular loaf tins, let the dough rise until it almost touches the plastic. Remove plastic wrap and stand dough at room temperature for 10 minutes.
  • 03
  • Carefully slide lids onto tins and bake for about 25 minutes. Remove lids and continue baking until the bread is a deep golden colour (12-15 minutes; you can check the internal temperature with a probe thermometer – it should be 93C-98C). If using regular loaf tins, lightly brush tops of loaves with eggwash and bake uncovered until the bread is a deep golden colour (30-35 minutes). Turn bread out of tins onto a wire rack to cool completely. Homemade white bread can be baked up to a day ahead, then wrapped tightly in plastic wrap and stored at room temperature.

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