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Standard Bread Dough
Ingredients
450 g (1 lb) strong
Dish: 2 x 450 g (1 lb) Pyrex
plain flour
Makes: 2 loaves or 12 rolls
10 ml (2 tsp) salt
Oven Accessory: glass tray then metal tray on glass tray
25 g (1 oz) fat
10 ml (2 tsp) sugar
1. In a jug mix together the sugar, yeast and water. Cover and
10 ml (2 tsp) dried
yeast
2. In a large bowl, combine the flour and salt. Rub in the fat.
1 /
300 ml (
pt) warm
2
water
3. When the yeast is ready, add to the flour. Mix to an elastic
4. Turn onto a floured surface and knead for 5 mins. Place in
5. "Knock-back" dough, divide mixture into two or shape as
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
To prove dough:
for 10 secs.
Leave in oven until dough has doubled in size. N.B. If cooking
on Convection or Combination and using metal loaf tins, prove
on Convection 40°C NOT by microwave.
Bread
leave in a warm place to froth.
Warm the flour mixture for 30 secs. on
dough.
a greased plastic bag and prove until dough has doubled in
size.
To prove by microwave: Heat on
Stand for 10 mins. Leave in oven until dough has doubled
in size.
desired. Re-prove until dough has risen to the top of the
dish. Cook individually on
Combination:
220°C +
1000 W for 10 secs. STAND for 10 mins. then
loaf dishes, lightly greased
®
1000 W.
1000 W for 10 secs.
1000 W for 3 mins. or on
250 W for 10-12 mins.
1000 W
En-69
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