Ingredients: 1lb 8oz Strong white bread flour, 1tsp Salt, 1tsp Caster Sugar,
1tsp Easy Bake Dried Yeast
3/4 Pint Warm Water *tsp = Teaspoon. You will need a bread tin for this recipe.
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Get all
your ingredients above together |
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Measure out
1lb 8oz of strong white bread flour, I prefer Hovis |
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Sift this
from as high as you can without making a mess into a mixing bowel |
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Add your
1tsp of Salt. I use these handy measuring spoons you can get them
from most supermarkets |
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Add your
1tsp of Easy Bake Dried Yeast, again I prefer Hovis |
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Add your
1tsp of Caster Sugar, don't use granulated. Caster is a finer sugar |
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Put all dry
ingredients into a mixing bowel, I use a Kenwood Chef with a dough
hook. If you don't have one of these, it's back to basics you need
to mix together with your hands. Kneading. |
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Slowly add
your 3/4 quarters of a pint of warm water until the mixture becomes
smooth and doughy, If you are Kneading the dough you may need extra
flour to stop it sticking to the surface. |
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Once you
have a nice ball off dough you need to cover with a tea towel and
put in a dark, dry cupboard for about 2 hours, until it doubles in
side. Once it has done this gently Knead the dough flat again and
push into your bread tin (pic on right) |
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Push the
bread gently so it lay's flat against the bottom of the tin, the
leave in a dark dry place for about 1/2 to 3/4 of an hour till it
rises nicely above the tin. the you dust it lightly with plain
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Put in a
pre heated oven for 25 / 30 mins at 200 degrees centigrade, this is
for fan oven. You can look after 25 min's, and leave a bit longer if
you like a crusty top |