recipes
See important points for breadmaking on page 13.
ingredients
method
method
●
●
●
●
●
1
2
3
4
5
6
7
8
●
●
●
●
●
●
●
●
1
2
3
4
5
6
7
8
●
white bread stiffyeast dough
1.36kg (3lb) strongplain flour
15ml (3tsp) salt
25g (1oz) freshyeast; or 15g/20ml (1⁄2oz) dried yeast + 5ml (1tsp) sugar
750ml (11⁄4pts)warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9fl oz) boiling water to 500ml (18fl oz) cold water
25g (1oz) lard
dried yeast (the type that needs reconstituting): pour the warm water into
the bowl. Then add the yeast and the sugar and leave to stand for about 10
minutes until frothy.
fresh yeast:crumble into the flour.
other types of yeast: follow the manufacturer’sinstructions.
Pour the liquid into the bowl. Then add the flour (with freshyeast if used),
salt and lard.
Knead at minimum speed for 45- 60 seconds. Then increaseto speed 1,
adding moreflour if necessary, until a dough has formed.
Knead for 3- 4 moreminutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
Put the dough into a greasedpolythene bag or a bowl covered with a tea
towel. Then leave somewherewarm until doubled in size.
Re-knead for 2minutes at speed 1.
Half fill four 450g (1lb) greasedtins with the dough, or shape it into rolls.
Then cover with a tea towel and leave somewherewarm until doubled in
size.
Bake at 230˚C/450˚F/Gas Mark 8for 30- 35 minutesfor loaves or 10 - 15
minutes for rolls.
When ready,the bread should sound hollow when tapped on the base.
white bread softyeast dough
2.6kg (5lb 12oz) ordinaryplain flour
1.3 litre(21⁄4pts) milk
300g (10oz) sugar
450g (1lb) margarine
100g (4oz) freshyeast or 50g (2oz) dried yeast
6 eggs, beaten
5 pinches salt
Melt the margarine in the milk and bring to 43˚C (110˚F).
dried yeast (the type that needs reconstituting): add the yeast and sugar
to the milk and leave to stand for about 10 minutesuntil frothy.
fresh yeast:crumble into the flour and add the sugar.
other types of yeast: follow the manufacturer’sinstructions.
Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour.
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
Add the remainingflour and mix at minimum speed for 1 minute, then at
speed 1for 2- 3 minutesuntil smooth and evenly mixed.
Half fill some 450g (1lb) greasedtins with the dough, or shape it into rolls.
Then cover with a tea towel and leave somewherewarm until doubled in
size.
Bake at 200˚C/400˚F/Gas Mark 6 for 20- 25 minutesfor loaves or 15
minutes for rolls.
When ready,the bread should sound hollow when tapped on the base.
Makes about 10 loaves.
18