white bread
300g/10oz strong white plain flour 5ml/1tsp salt
6g/1⁄4oz lard
15g/1⁄2oz fresh yeast or 10ml/2tsp dried active yeast plus 5ml/1tsp sugar
175ml/6fl.oz warm water
dried active yeast
Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.
fresh yeast
Crumble into the bowl with the flour.
other types of yeast
Follow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh yeast if used) and process for a few seconds to evenly distribute the ingredients throughout the flour. With the machine operating, quickly pour the water or yeast liquid in a steady stream through the feed tube (this should take about 10 seconds). Continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to the touch, this will take about 45 seconds. Remove the dough into either a greased polythene bag or a lightly floured bowl and cover. Leave this dough in a warm place until doubled in size. Return the risen dough to the processor bowl fitted with the knife blade and re- knead for about 10 seconds. Shape the dough into a loaf or about 15 rolls and place on greased baking trays and leave until double in size. Bake at 230°C/450°F/gas mark 8 for
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