white bread
3
00g/10oz strong white plain flour
5ml/1tsp salt
6
g/
1
⁄4o
z lard
1
5g/
1
⁄2o
z fresh yeast or 10ml/2tsp dried active yeast plus
5ml/1tsp sugar
1
75ml/6fl.oz warm water
dried active yeast
S
prinkle the dried yeast into the warm water, add the sugar and
allow to stand for approximately 10 minutes or until the mixture is
frothy.
f
resh yeast
Crumble into the bowl with the flour.
other types of yeast
F
ollow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh
yeast if used) and process for a few seconds to evenly distribute
the ingredients throughout the flour. With the machine operating,
quickly pour the water or yeast liquid in a steady stream through
the feed tube (this should take about 10 seconds). Continue
processing until the mixture forms a dough and becomes
smooth in appearance and elastic to the touch, this will take
about 45 seconds. Remove the dough into either a greased
polythene bag or a lightly floured bowl and cover. Leave this
dough in a warm place until doubled in size. Return the risen
dough to the processor bowl fitted with the knife blade and re-
knead for about 10 seconds. Shape the dough into a loaf or
about 15 rolls and place on greased baking trays and leave until
double in size. Bake at 230°C/450°F/gas mark 8 for 20-25
minutes for a loaf or 10-15 minutes for bread rolls. When the loaf
or rolls are cooked they should sound hollow when tapped on
the base.
6
To Next Page
Loading...
Need help?
General
