recipes
See important points for bread making on page 6.
9
ingredients
method
method
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white bread
stiff yeast dough
1.36
kg (3lb) strong plain flour
15
ml (3tsp) salt
25
g (1oz) fresh yeast; or 15g/20ml (
1
⁄
2
oz) dried yeast + 5ml (1tsp) sugar
750
ml (1
1
⁄
4
pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9fl oz) boiling water to 500ml (18fl oz) cold water
25
g (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’s instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1.
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes
for loaves
or 10 - 15
minutes
for rolls
.
When ready, the bread should sound hollow when tapped on the base.
white bread
soft yeast dough
2.6kg (5lb 12oz) ordinary plain flour
1.3 litre (2
1
⁄
4
pts) milk
300g (10oz) sugar
450
g (1lb) margarine
100
g (4oz) fresh yeast 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 minutes until frothy.
fresh yeast
: crumble into the flour and add the sugar.
other types of yeast
: follow the manufacturer’s instructions.
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 remaining flour and mix at minimum speed for 1 minute, then at
speed 1 for 2 - 3 minutes until smooth and evenly mixed.
Half fill some 450g (1lb) greased tins with the dough, or shape it into rolls.
Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes
for loaves
or 15
minutes
for rolls
.
When ready, the bread should sound hollow when tapped on the base.
Makes about 10 loaves.
