Bread & Pizza
243
Makes 2 loaves or 12 rolls
Dish: 2 x 450g (1lb) loaf tin, lightly greased
Oven Accessory: wire shelf in lower position
450g (1lb) strong bread flour
1 sachet dried yeast
5ml (1tsp) salt
15g (1tbsp) fat
275ml (1/2 pt) warm water
In a large bowl, combine the flour, yeast and salt. Rub in the fat. Add the warm water then
mix to a dough. Turn onto a floured surface and knead for 10 mins. Divide into two and
place in the loaf tins. Cover and prove until the dough has doubled in size in a warm place
or on CONVECTION 40°C. Preheat the oven on CONVECTION 220°C. Place the two loaf
tins side by side on the wire shelf. Cook on CONVECTION 220°C for 15- 20 mins.
Cooking method
Ingredients
Standard Bread Dough
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