Recipes – Baking
Tips
•Goats milk and skim milks can be used in these recipes.
•Margarine’s and low fat butter’s can also be used in these recipes.
Basic White Loaf
1 sachet dry yeast
1 tablespoon sugar
1 cup lukewarm water
3/4 cup lukewarm milk
60g butter, melted
4 cups plain flour
1 teaspoon salt
1.Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.
2.Insert dough hooks into the mixer head (refer to page 5). Place sifted dry ingredients into the large Mixmaster bowl.
3.On Low speed
4.Continue the kneading process at Medium speed (4) until all ingredients are incorporated and dough forms a smooth ball. Mixture will be wet and sticky. Remove dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning once to grease top of dough. Cover, and let rise in a warm place until doubled in size
6.Punch down, fold sides to centre and turn the dough over. Remove the dough from the bowl and place onto a well floured surface. Lightly knead dough with palm of your hands until smooth and elastic. Cut dough in half and shape into two loaf pans. Cover
loosely with plastic wrap and allow to rise in a warm place until doubled in size. About
7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped.
Variations to this recipe:
Breadsticks
1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe.
2.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut the dough into 8 portions and in each portion cut 1cm length slices.
3.Cut each slice into 1cm strips and roll into thin long stick like shapes.
4.Place onto a baking tray lined with baking paper, brush with milk and sprinkle with sea salt, and or poppy seeds and sesame seeds or cajun seasoning.
5.Bake on 200°C for 15 minutes, or until dry and crisp and golden brown.
Bread rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe.
2.Punch down, fold sides to centre and turn the dough over. Knead lightly on a well floured surface. Cut the dough into 12 portions and roll each portion across the bench, until an even soft ball is achieved. 3.Place each portion of dough onto a baking
tray lined with baking paper. Cover in plastic wrap, allow to double in size (about
Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked bakery goods to give a shinny glaze.
4.Bake on 200°C for
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