750 g Organic wholemeal bread
-flour; (1 1/2lb)
25 g Butter; (1oz)
2 ts Salt
1 6 g sachet easy blend dried
-yeast
450 ml Warm water; (you may need a
; little more water)
; (3/4 pint)
Place the flour in a large mixing bowl. Rub in the fat and stir in the salt
and yeast.
Mix in enough water and bring together to form a pliable, moist but not
sticky dough.
Turn out onto a lightly floured surface and knead for 10 minutes until the
dough is smooth, elastic, pliable and no longer sticky.
Place the dough back into the mixing bowl and cover with oiled polythene.
Leave in a warm place to rise for approximately 40-60 minutes or doubled in
size.
Place the dough back onto a lightly floured surface, knock back the dough
and knead for a further 5 mintues.
Shape into a rounded oblong to fit a lightly greased 1kg (2lb) loaf tin or
divide and use to fill two 0. 5kg (1lb) loaf tins or shape into individual
rolls.
Cover with lightly oiled polythene and leave in a warm place until doubled
in size. (This takes approximately 40-50 minutes).
Preheat the oven to 230 C, 450 F, Gas Mark 8.
Remove the oiled polythene and bake in the preheated oven until the base
sounds hollow when tapped. Cover loosely with foil if overbrowning during
baking. Cool on a wire rack.
Yields
1 servings
