Basic Bread - Britannia RANGE COOKERS Instruction Manual

BASIC BREAD

Makes 2 loaves or 24 rolls
Preparation time: 15 minutes
Proving time: 1½ hours
Cooking time: 20 – 35 minutes
1 kg (2.2 lb) strong white flour
2 sachets fast action yeast
1 heaped tsp salt
2 heaped tsp caster sugar
15ml (1 tbsp) olive oil
570 ml (20 fl oz) warm water
Preheat the main oven to 25˚C using the True Fan function.
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Place all the dry ingredients into a large mixing bowl. Add the olive oil and warm water and stir with a wooden spoon
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until the mixture starts to come together.
Use your hands to form the mixture into a ball of dough. Place on a floured surface and knead for 5 minutes by hand
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or using a mixer with a dough hook.
Place the dough back in the bowl and cover with oiled clingfilm. Place in the warm oven and leave to prove until
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doubled in size (about 45 minutes).
Remove the dough from the oven. Place it on a floured surface and knead for a further 3 minutes.
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Cut into two and shape into 2 loaves or 24 rolls. Place in a large oiled roasting pan.
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Prove in the warm oven for another 45 minutes or until doubled in size.
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Remove from the oven. Select the Quickstart function and heat to 200˚C.
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Once the oven has reached temperature, select the Conventional oven function, still at 200˚C. Put the loaves into the
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oven to bake (2nd shelf position from the base).
Bake for approximately 35 minutes (20 minutes if making rolls) until the bread is cooked and the crust golden.
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Variations:
For tomato bread, add 10 chopped sun dried tomatoes and 15ml (1 tbsp) dried basil to the dough before the final
proving.
For olive bread, add 20 black olives and 15 ml (1 tbsp) dried rosemary to the dough before the final proving.
For seeded bread, add 45 ml (3 tbsp) linseed, pumpkin seed or sesame seeds. For dinner rolls with a difference - brush
with beaten egg and sprinkle over a variety of seeds such as poppy, sesame or mustard and grated parmesan cheese.
TRUE FAN 25˚C FOR PROVING THE DOUGH
QUICKSTART 200˚C
CONVENTIONAL OVEN 200˚C
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