Recipe
white bread dough
400g/14 oz strong plain flour
10ml/2 tsp dried yeast (the type that requires reconstituting)
5ml/1 tsp sugar 5ml/1 tsp salt 13g/1⁄2 oz lard
230ml/8 fl.oz. warm water
The correct water temperature should be 43°C and can be achieved by mixing one third boiling water with two thirds cold.
Place the dried yeast with the sugar and water in a suitably sized mixing bowl (you may find a smaller bowl makes the operation easier) and leave to froth. Add the remaining ingredients. Fit the kneaders to the handmixer then combine the ingredients together on a low speed until the flour is incorporated, then increase the speed and knead until the dough is smooth and elastic for approximately 1 minute 30 seconds. Leave the dough to rise in a warm place for
Shape the dough into a loaf or rolls and place on greased baking trays. Then leave somewhere warm until it has doubled in size.
Bake at 230°C/450°F/Gas mark 8 for
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