150
BREAD
Standard Bread Dough
Makes 2 loaves or 12 rolls
Dish: 2 x 450g (1lb) loaf tin, lightly greased
Oven Accessory: wire shelf in lower position
1. In a large bowl, combine the flour, yeast and salt. Rub in the
fat.
2. Add the warm water then mix to a dough.
3. Turn onto a floured surface and knead for 10 mins. Divide into
two and place in the loaf tins. Cover and prove until the dough
has doubled in size in a warm place or on
CONVECTION
40°C
.
4. Preheat the oven on
CONVECTION 220°C
with wire shelf in
lower position.
5. Place the two loaf tins side by side on the wire shelf. Cook on
CONVECTION 220°C
for 15- 20 mins.
Wholemeal Bread
Use 225g (8oz) each of wholemeal and strong white bread flour.
Granary Bread
Use 450g (1lb)granary flour instead of strong white bread flour.
Ingredients
450g (1lb) strong bread
flour
1 sachet dried yeast
5 ml (1tsp) salt
15g (½ oz) butter
300 ml (½ pt) warm
water
TO PROVE DOUGH
Prove on
CONVECTION 40°C
until dough has doubled in size
The microwave is also useful for defrosting and warming frozen bread products, taking indi-
vidual slices or items from the freezer as required.
Bread
