
En-69
English
Ingredients
450 g (1 lb) strong
plain flour
10 ml (2 tsp) salt
25 g (1 oz) fat
10 ml (2 tsp) sugar
10 ml (2 tsp) dried
yeast
300 ml (
1/
2
pt) warm
water
Standard Bread Dough
Dish: 2 x 450 g (1 lb) Pyrex
®
loaf dishes, lightly greased
Makes: 2 loaves or 12 rolls
Oven Accessory: glass tray then metal tray on glass tray
1. In a jug mix together the sugar, yeast and water. Cover and
leave in a warm place to froth.
2. In a large bowl, combine the flour and salt. Rub in the fat.
Warm the flour mixture for 30 secs. on 1000 W.
3. When the yeast is ready, add to the flour. Mix to an elastic
dough.
4. Turn onto a floured surface and knead for 5 mins. Place in
a greased plastic bag and prove until dough has doubled in
size.
To prove by microwave: Heat on 1000 W for 10 secs.
Stand for 10 mins. Leave in oven until dough has doubled
in size.
5. “Knock-back” dough, divide mixture into two or shape as
desired. Re-prove until dough has risen to the top of the
dish. Cook individually on 1000 W for 3 mins. or on
Combination: 220°C +
250 W for 10-12 mins.
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
To prove dough:
1000 W for 10 secs. STAND for 10 mins. then 1000 W
for 10 secs.
Leave in oven until dough has doubled in size. N.B. If cooking
on Convection or Combination and using metal loaf tins, prove
on Convection 40°C NOT by microwave.
Bread