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white bread
500g(1lb 2oz) strong white bread flour
5
mls (1tsp) salt
1
5g(
1
⁄2o
z) lard
15g (
1
⁄2oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.
3
00mls (11fl oz) warm water, 100mls (3
1
⁄2 f
l oz) boiling water to 200mls (7
1
⁄2 f
l oz)
c
old water
1
Dried yeast (the type that needs reconstituting): Add the yeast and
sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.
F
resh yeast: crumble into the flour
O
ther types of yeast: follow the manufacturer’s instructions.
2 Fit the dough tool or knife blade and add the flour (with fresh yeast if used), salt
a
nd lard. Process for a few seconds to evenly distribute the ingredients.
3
Then with the motor running quickly pour the liquid in a steady stream down
the feed tube until the mixture forms an elastic soft dough. This will take about
4
5 - 60 seconds.
4
Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or a
plastic bag, and leave in a warm place for 45 - 60 minutes or until doubled in
s
ize.
5
Re-knead by hand for 2 - 3 minute. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable. Shape into a loaf or 15 rolls and place on greased baking trays and
l
eave until double in size.
6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25
minutes for the loaf or 10 - 15 minutes for bread rolls. When ready they should
s
ound hollow when tapped on the base.
7