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Ref: 472
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 8
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Ingredients & Prep

   500 g  Strong white bread flour
   330 ml  Water luke warm 40'c
   15 g  Caster sugar
   5 g  Dried yeast
   1 tsp  Salt

Method

  Step 1
Mix sugar & yeast in water, set aside for an hour or until it bubbles, the starter.
  Step 2
Place flour & salt in a bowl, mix well, add starter mix & combine together.
  Step 3
Either knead in a mixer with dough hook or 10 mins by hand on an oiled work top, clean & oil mixing bowl, place back in the dough, to improve the flavour place bowl of dough in the fridge for 24 or even 48 hours.
  Step 4
Cover bowl with pierced cling film or a damp tea towel & let it double in size, knock back by kneading a 2nd time on an oiled work top for 10 to 15 mins, the roll out dough with an oil rolling pin to either the width of a loaf tin if used or to about 30 cm without a tin for a bloomer loaf, roll up like a Swiss roll, place roll with the edge at the bottom of the tin or on a non stick baking sheet. For rolls divide into 12 push out dough with your finger tips, then bring edges into the centre to form a dome which is the top.
  Step 5
Allow the dough to rise again to at least double in size about an hour at 20'c.
  Step 6
Place bread in the middle of an oven at 180'c with a try of water cold at the bottom & bake for 20 to 30 mins or until golden brown.

Suggestion & Tips

You can get water sprayers from diy stores or garden centres. If you wish you can sprinkle over seed of choice from the beginning if the second rise.
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