Breville Handy Mix & Store LHM150 Instruction Book page 20

Bread
Makes 2 mediums size loaf
2 cups plain flour
2 tsp dried yeast
1 tsp salt
375ml lukewarm water
1 tsp poppy seeds
1. Lightly grease a 10 x 20cm loaf pan with
melted butter.
2. Place the flour, yeast and salt in a large bowl and
mix well with the hand mixer and the dough
hooks on setting 1. Make a well in the centre of
the dry ingredients and add the water. Continue
kneading with the on setting 1 for 5 minutes or
until well combined.
3. Turn the dough onto a lightly floured surface and
knead for 8-10 minutes or until smooth
and elastic.
4. Shape the dough into a ball. Brush a large bowl
with melted butter to grease. Place the dough into
the bowl and turn it over to lightly coat the dough
surface with the butter.
5. Cover the bowl with plastic wrap or a damp
tea towel and then place it in a warm, draught-
free place to allow the dough to rise. The ideal
temperature for rising bread dough is around
30°C. Leave dough until it doubles in size, this
should take between 45-75 minutes. When the
dough is ready, it will retain a finger imprint
when lightly pressed.
6. Punch the dough down in the centre with your
fist. This is will releases excess carbon dioxide
produced by the yeast during rising so the final
bread will not have a "yeasty" flavour.
7. Turn the dough onto a lightly floured surface
and knead again for 2-3 minutes or until smooth,
elastic, and it has returned to its original size.
8. Preheat oven to 200°C.
9. Divide the dough into 2 equal portions and shape
each into a smooth, round ball. Place the portions
of dough side by side in the greased loaf pan.
Brush lightly with melted butter. Stand the pan in
a warm, draught-free place, as before, for about 30
minutes or until the dough has risen about 1cm
above the top of the pan.
10. Gently brush the loaf with a little water and then
sprinkle with the poppy seeds. Bake in preheated
oven for 30 minutes or until golden and cooked
through. The best way to tell when the loaf of
bread is cooked is to tap it on the base with your
knuckle - if it sounds hollow, it is cooked.
11. Turn the loaf immediately onto a wire rack and
allow cooling. If left in the pan, the loaf will sweat
and the crust will become soft.
NOTE
Once dough hooks start to slow and the dough ball
is formed, cease using the hand mixer. Transfer
dough ball to a lightly floured surface and continue
kneading by hand.
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