18
Method:
1
Stir together the flour, salt and sugar.
2 A
dd the remaining ingredients to the Mixing Bowl. Attach the Bowl
Cover and Dough Hook to the Head Unit.
3 M
ix for 10 minutes on speed 2.
4 Divide the dough between 2x1lb greased loaf tins or 1x2lb greased
loaf tin. Leave in a warm place to rise for 1½ hours covered with a
p
iece of lightly greased clingfilm.
5 When the dough has risen above the top of the tins bake in
a preheated oven at 210˚C / Gas Mark 7 for 25-30 minutes
or until the bread sounds hollow when the base of
the loaf is tapped.
6 Allow to cool completely on a wire rack before cutting.
Ingredients:
• 6
50g Strong white bread flour
• 2 level tsp Salt
• 1
level tsp Sugar
• 15g Butter (softened)
• 1(7g) Sachet fast action yeast
• 4
00ml Warm water
White Bread
Method:
1
Stir together the flour, salt and sugar.
2 Add the remaining ingredients to the Mixing Bowl. Attach the
Bowl Cover and Dough Hook to the Head Unit.
3 Knead the dough for 10 minutes on speed 2.
4 Divide the dough between 2 x 1lb greased loaf tins or 1x greased
loaf 2lb tin. Leave in a warm place to rise for 1½ hours covered with
a piece of lightly greased cling film.
5 Bake in a preheated oven at 210˚C / Gas Mark 7 for 25-30
minutes or until the bread sounds hollow when the base
of the loaf is tapped.
6 Allow to cool completely on a wire rack before cutting.
Ingredients:
• 500g Granary bread flour
• 1¼ level tsp Salt
• 2 level tsp Sugar
• 25g Butter (softened)
• 1½ level tsp Fast action yeast
• 275ml Warm water
Granary Bread
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