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Latest NewsCelebrate National Bread Week - free loaf recipe! (April 21, 2009) Makes one large round loaf 340g (12oz) strong white bread flour 340g (12oz) strong wholemeal bread flour 1 teaspoon of salt 1 sachet of dried yeast (approx 7g) 15floz (450ml) of tepid water Instructions: Sift the all the flour into a bowl (throwing the husks from the wholemeal in afterward), add the sachet of dried yeast and salt and stir it all up together. Into a well made in the centre of the dried ingredients pour the water. Use your hand and pull all the dry ingredients into the water. Combine it all together - forming a dough ball. Turn this out onto a floured surface and knead the bread for around 10 minutes. Put the dough ball into a greased bowl and place in a warm place (I use our airing cupboard) for 1 hour so it rises to double its original size approx. Take it out after this time, knock it back down and then knead gently again until another ball of bread is formed. This should placed on a baking sheet, covered with a damp t-towel and left in the same warm place for a further hour to rise again. Then slash the top with a knife, sprinkle with a little flour and pop into the middle of an oven at 220 degrees C (425 degrees F) or gas mark 7, for approx 25 mins. Turn out when ready and the bottom sounds hollow when tapped with your knuckles. Cool. Serve with butter - delicious! Don't forget - if you need a bread bin to store your loaf in - we can help you with that too....look in our online shop. |
