Cream the yeast with 2 tablespoons of the water. Sift the plain flour and salt together into a warmed bowl and stir in the
wholemeal flour and 3 teaspoons of the
Make a well in the centre and pour in the yeast liquid and the remaining water. Gradually draw the flours into the
liquid and continue mixing until all the ingredients
are well blended and the dough comes away from the sides of the bowl.
Turn the dough onto a lightly floured board and knead for 5 minutes to form a smooth ball. Place in a clean bowl, cover with
a sheet of oiled clingfilm and set aside
for 1 1/2-2 hours in a warm place until the dough has doubled in size.
Turn the dough onto a lightly floured surface and knead for 5 minutes. Shape into a loaf and place in a greased 1lb loaf
tin. Put the tin into an oiled polythene bag
and leave to rise in a warm place for about 45 minutes or until the dough has risen to the top of the tin.
Preheat the oven to 240C, 475F, Gas mark 9.
Remove the loaf from the bag and sprinkle with the remaining rosemary then bake in the centre of the oven for 15 minutes.
Reduce the temperature to 190C, 375F, Gas mark 5 and bake for a further 25 minutes. Turn the loaf out of the tin and tap
the base with the knuckles. If it sounds
hollow, the loaf is cooked, if not, place upside down on a baking sheet and return to the oven at a temperature of
170C, 325F, Gas mark 3 for a further 5-10 minutes.
Cool on a wire rack.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.