Filter
Top Products
Recipe
white bread dough
400g/14 oz strong plain flour
10ml/2 tsp dried yeast (the type that requires
reconstituting)
5ml/1 tsp sugar
5ml/1 tsp salt
13g/
1
⁄2 oz lard
230ml/8 fl.oz. warm water
The correct water temperature should be 43°C and can
be achieved by mixing one third boiling water with two
thirds cold.
Place the dried yeast with the sugar and water in a
suitably sized mixing bowl (you may find a smaller bowl
makes the operation easier) and leave to froth. Add the
remaining ingredients. Fit the kneaders to the handmixer
then combine the ingredients together on a low speed
until the flour is incorporated, then increase the speed and
knead until the dough is smooth and elastic for
approximately 1 minute 30 seconds. Leave the dough to
rise in a warm place for 45-60 minutes.
Re-knead the dough on speed 5 for 30 seconds keeping
the kneaders in the mix.
Shape the dough into a loaf or rolls and place on greased
baking trays. Then leave somewhere warm until it has
doubled in size.
Bake at 230°C/450°F/Gas mark 8 for 20-25 minutes (for
a loaf) or 10-15 minutes (for rolls). When ready the bread
should sound hollow when tapped on the base.
4