90
Bread
ingredients
Standard Bread / Bread Rolls
Makes 1 loaf or 8 rolls
450
g
strong bread fl our
1 sachet dried yeast
5 ml salt
15
g
butter or margarine
275 ml warm water
For Wholemeal Bread
Use 225
g
each of
wholemeal and strong white
bread fl our.
For Granary Bread
Use 450
g
granary fl our
instead of strong white
bread fl our.
In a large bowl, combine the fl our, yeast and salt. Rub in the butter
or margarine. Add the warm water then mix to a dough. Turn onto
a fl oured surface and knead for 10 mins. For 1 loaf mould into the
desired shape on the greased enamel shelf. For rolls divide into 8 and
shape into rolls. Place on the greased enamel shelf. Cover and prove
until the dough has doubled in size in a warm place or place in the
oven to prove on OVEN 40°C. Preheat on OVEN 200°C. Glaze bread
with beaten egg and sprinkle with seeds, if desired. Place enamel
shelf in oven in the lower shelf position and cook on OVEN 200°C for
25 - 30 mins for a loaf or 15 - 20 mins for rolls or until golden.
ingredients Rye bread
approx 50 - 55 min
MAKES 1 loaf
500
g
stoneground rye fl our,
pinch of salt,
7
g
sachet fast-action dried yeast,
1 level tbsp black treacle,
450 ml warm water
Dish: 18 cm square cake tin,
buttered,
Tip the rye fl our into a food mixer with a dough hook. Add the salt
and yeast. Stir the black treacle into water until it dissolves and then
pour it into the fl our. Mix for about 5-8 mins, until it feels stretchy.
Alternatively, beat the mixture by hand, using a wooden spoon. This
dough is very soft and stickier than a traditional dough mixture. Turn
the mixture out on to a surface lightly dusted with some rye fl our and
work it into a ball with a smooth surface. Press the dough into the tin,
with the smooth surface uppermost, and using your knuckles to press
it out into the corners of the tin. Prove in a warm place or on OVEN
40°C. Preheat on OVEN 170°C with enamel shelf in lower shelf posi-
tion. Cook on OVEN 170°C for 40 mins. Remove the loaf from the
oven and turn it out on to the enamel tray. Return the loaf to the oven
to bake for a further 10-15 mins, or until it sounds hollow when tapped
on it’s base. Remove the loaf from the oven and transfer it to a wire
rack to cool.
F0003BM53BP.indd sec90F0003BM53BP.indd sec90 2017/2/17 15:02:492017/2/17 15:02:49
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