8
1.
Preheat the oven to 200°C
2.
Mix the water, oil, sugar, salt and yeast in a jug
or bowl, and leave for 5 minutes.
3.
Put the flour and dried herbs in the bowl, and
mix on speed MIN, gradually adding the liquid,
then increase the speed to 1 and mix for 5
minutes. Put the dough in a bowl, cover and
leave in a warm place until doubled in size
(20-30 minutes).
4.
Put on a floured surface and knead gently
to knock out the air, then shape. Place on
greaseproof baking paper and leave in a warm
place until doubled in size.
5.
Bake until golden brown and hollow sounding
on the bottom.
1.
Preheat the oven to 200°C
2.
Put the dry ingredients in the bowl and mix
gently with a wooden spoon. Gradually add
the liquid and mix on speed MIN. As the
ingredients incorporate, and the dough ball
becomes more formed, increase the speed
to 1. Knead for a couple of minutes on this
speed, until the dough ball is smooth.
3.
Put the dough in a bowl, cover and leave in a
warm place until it has doubled in size (30-40
minutes).
4.
Remove the dough and punch down to remove
air. Knead lightly on a floured board, shape it
into a loaf, or put it in a tin, cover, and leave in
a warm place to rise for another 30 minutes.
5.
Bake for 25-30 minutes or until golden brown
and hollow sounding on the bottom.
INGREDIENTS
575g bakers white bread flour
2 tsp sugar
1 sachet active dried yeast
(about 2½ tsp)
2 tsp salt
290ml lukewarm water
(30°-35°C)
4 tbsp mixed dried herbs
2 tbsp olive oil
INGREDIENTS
575g bakers wholemeal
bread flour
2 tbsp sunflower oil or butter
1 sachet active dried yeast
(about 2½ tsp)
1 tbsp light brown sugar
375ml warm water
2 tsp salt
Italian Herb Bread
Makes a 1kg loaf
Basic Wholemeal Bread
Makes a 1kg loaf
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