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R20
BASIC WHITE BUTTERMILK BREAD
1 cup/250ml buttermilk, warmed
1 x 60g egg, lightly beaten
¼ cup olive oil
3½ cups bread or baker’s flour
1 teaspoon sugar
2 teaspoons dried yeast
1. Using the dough hooks, combine milk, egg,
oil, flour, sugar and yeast in the large mixing
bowl on Speed 3, scraping the sides until the
mixture pulls together.
2. Using Speed 1, knead the dough until smooth
and elastic about 1-2 minutes. Add 1-2
teaspoons water if the dough becomes too dry.
3. Turn dough out onto a lightly floured board and
knead until soft and pliable.
4. Place dough in a lightly oiled bowl, cover
loosely and place in a warm area for 30-40
minutes or until dough doubles in size.
5. Punch risen dough down and knead into the
required shaped for loaf.
6. Place dough into a 23cm x 12cm greased loaf
pan, loosely cover and place in a warm area
until dough has risen to fill the pan.
Bread
COUNTRY DAMPER
1¼ cups water
2 tablespoons oil
4 cups/600g bread or baker’s flour
2 tablespoons baking powder
2 tablespoons milk powder
1 tablespoons sugar
2 teaspoons salt
1. Using the dough hooks, combine all
ingredients in the large mixing bowl on
Speed 3, scraping the sides of the bowl
until the mixture pulls together.
2. Using Speed 1, knead the dough until smooth
and elastic about 1-2 minutes. Add 1-2
teaspoons water if the dough becomes too dry.
3. Turn dough out onto a lightly floured board and
knead gently into a round shape.
4. Place dough into a 23cm round greased pan.
5. Bake in moderately hot oven 200ºC for 50-60
minutes or until crust is brown and bread
sounds hollow when tapped.
6. Serve warm with butter and golden syrup.
ENSURE THE MIXER IS SWITCHED OFF AND UNPLUGGED FROM THE POWER OUTLET BEFORE
REMOVING THE BEATERS AND ATTACHING THE DOUGH HOOKS.