Bread Loaf

Ingredients

For a small loaf of approx. 400gm finished weight:

3g dry active yeast (about ¾ t/s)

2-3ml oil (about ¾ t/s)

2-3ml white vinegar (about ¾ t/s)

230ml warm water.

200g F.G Roberts Traditional Bread Mix

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Method

Place the warm water into a plastic bowl. Sprinkle the yeast over the warm water, add the oil and vinegar and mix with a fork till the yeast is dissolved (about 1 min).

Add the dry mix into this liquid. Mix with a sturdy spoon until a smooth dough is formed (or use an electric mixer with dough hook set on low speed for 3-4 minutes).

Tip dough onto a very lightly floured board (rice flour is good and doesn’t cause flour dust, but any FG flour is O.K.) and shape to a smooth ball. Place dough – smoothest side up – into a warm, lightly oiled bread tin, or for a free-standing loaf, place onto a lightly oiled oven tray.

Cover with a damp cloth and allow to rise in a warm place till dough more than doubles in size – usually about 40-60 minutes (less for rolls).

Place into pre-heated oven and bake for 40-50 minutes at 210deg.c. (415 F) (Place a small oven-proof dish of water on base of oven to produce moisture while baking).

Turn baked loaf out onto cooling rack and allow to cool (1-2 hours) before slicing or eating.

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