Bread
Ingredients
450 gm Strong white flour (bread)
2 tsp Salt
� Tbsp Butter/oil
2 tsp Yeast
2 tsp Granulated white sugar
500 ml Water
Method
Sprinkle the yeast onto the sugar and water and stir well. Leave for 10 minutes until frothy.
Put the flour and salt into a mixing bowl. Make a well in the flour and pour in the yeast and the oil or melted butter. For white bread only add an additional 1 Tablespoon of sugar. Mix with a knife and then knead for 10 minutes. Form the dough into a mound in the bowl, brush with oil to prevent the outside from hardening, cover with a large plastic bag or cling film making sure there is enough room for the dough to rise without touching and leave in a warm place for 1 and 1/2 hours to rise. At room temperature you will need to leave the dough to rise for 2 hours.
Knead the dough again for a few minutes, then form it into loaves and place in well-oiled loaf tins. Leave to rise again for a further hour.
Heat the oven to 220�C. Bake the bread for 10 to 15 minutes then turn the oven down to 185�C for a further 30 to 45 minutes. Remove the loaf from the tin to cool.
Notes
To check that the bread is cooked, tap the base of the loaf. It should sound hollow. If it does not seem to be cooked, return to the oven for a few minutes longer.
Variation
Brown Bread
Use 340gm (12oz) wholemeal flour and 110gm (4oz) strong white flour.
24 Sep 2023
Shirl Seath