BROWN BREAD

Makes one small 450g (1 lb) loaf and five rolls, or one large loaf

This bread is so good it only needs a touch of butter to be enjoyed at its best.


Ingredients:

500g/ 1 lb 2 oz Harvest Gold Strong Brown Flour

5g/ 1 tsp salt

25g/ 1 oz Trex (vesgetable shortening)

5g/ 1 tsp baking powder

12g/ 2 sachets Homepride Easy Blend Yeast

5g/ 1 tsp caster sugar

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

Glaze
1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5/ ½ teaspoon salt


Procedure:

1. Preheat oven to 220 °C/ 425 °F/ Gas mark 7.


2. Grease a small loaf tin and baking tray or, for a large loaf, a 1kg (2lb) loaf tin.
   
3. Mix together the flour, baking powder and salt and rub in the fat. Add yeast.
   
4. Blend in the water and mix to form a soft dough.
   
5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough.
   
6. Shape or mould as required, placing mould joins downwards ready for baking.
   
7. Beat together the egg white the milk and salt. Brush the shaped dough with the egg glaze and cover with lightly oiled cling film. Prove in a warm place until double in size.
   
8. Remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small loaf for 15 to 20 minutes, until well risen and golden brown.
   
9. Turn out onto a wire rack and re-glaze immediately with egg mixture to give a shiny appearance.
   
10. Allow to cool before slicing.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.

Serving Ideas: Goes particularly well with starter dishes e.g. pates, fish and salads. Even better if still warm.