1 loaf Cold
Vegetarian Vegan Savoury Breads Baked Fayre Dairy
Free Eggless Finland Scandinavian
Hand Hot Water
Strong Plain Flour
1½ teasp Salt
teasp Dried Yeast
Sift the flours and salt into a large bowl and leave in a warm place.
Dissolve the sugar in the water and sprinkle the yeast over. Mix well and leave in a warm place for about 15 minutes
Make a well in the centre of the flour and pour the yeast mixture in. Mix with a wooden spoon, gradually adding more warm
water if necessary, until the dough binds
Turn onto a floured surface and knead for about 5 minutes until smooth. Place in a floured bowl, cover with oiled polythene
and leave in a warm place to prove until
doubled in size.
Preheat the oven to 230C, 450F, Gas mark 8 and grease a loaf tin. Turn the dough out on to a floured surface and knock
back. Knead till smooth, then make into
a short thick sausage shape. Put into the loaf tin, cover loosely with oiled polythene and leave to prove again till doubled
Bake in the centre of the oven for 15 minutes. Reduce the temperature to 190C, 375F, Gas mark 5 and bake for a further 15
minutes. Switch off the oven. Take loaf out
of the tin and leave on the centre shelf of the oven until oven is cold.
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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.