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BREAD: White/Wholemeal Loaf

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BREAD: White/Wholemeal Loaf Empty BREAD: White/Wholemeal Loaf

Post  junie on 18.02.11 12:19

1 1/4 lbs strong white bread flour
1tsp salt
1x 7g sachet of fast acting dried yeast
13floz warm milk
1tsp runny honey
In a bowl add the flour,salt and yeast,make a well in the middle,pour in the milk and the honey,mix well,knead for 10 mins by hand on a floured work surface or 5 mins in a mixer with a dough hook.
Base line and grease a loaf tin,press the dough into the tin,cover with a damp tea towel or oiled cling film and leave in a warm place to rise until its doubled in size.
When risen slash the top a few times with a knife. Throw a few ice cubes or some cold water in the bottom of the oven to create some steam to help the bread rise, preheat the oven to 200oc,,place your tin on the low rack and put on the extender ring,cook for 30 mins,then take out of the tin turn the loaf upside down and put without the tin back onto the low rack bottom and cook for a further 10 mins.let cool.

You can also use half white and half wholemeal flour

Posted by Poppyseed on 17/2/11 at 18.58

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