- • 500g White Flour with grains and seeds
- • 1 tablespoon Sugar
- • 1 teaspoon Dried Yeast
- • 1 ½ teaspoons Salt
- • 1 tablespoon Vegetable Oil
- • 320ml Hand hot water
- • Standard sandwich tin
Real Break Week - White Loaf
Real Break Week - White Loaf
Our Marketing Department have been busy this week, here is another recipe:
Ingredients
Method
1. Mix ingredients together to form a soft dough. Turn out on a floured surface and knead for 10 minutes until dough is elastic and doesn’t stick to your hands.
2. Lightly oil a mixing bowl, add dough, cover with a clean tea towel and leave to rise. About 1 – 2 hours or until doubled in size.
3. Knock back dough and knead lightly for a couple of minutes. Shape to fit into a tin or to desired loaf shape.
4. Cover with a tea towel and leave to rise again until the dough is just forming a dome at the top of the tin.
5. Place a roasting tin with water in underneath the cooking shelf to increase humidity during cooking. Bake at 200°C for 25-30 minutes.
6. Turn out of tin and knock on the bottom of the loaf. If it sounds hollow it is cooked, if not or if you like a darker crust, return to the over for a few more minutes.
We currently have 20% off on-line handheld thermometers using code HH20% www.comarkinstruments.net/special-offers/
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