Makes one small 450g (1 lb) loaf and five rolls or 1 large loaf
It’s up to you whether you make rolls or loaves from this tasty dough.
Ingredients:
500g/ 1 lb 2 oz Harvest Gold Strong White flour
5g/ 1 tsp baking powder
5g/ 1 tsp salt
15g/ ½ oz white vegetable fat
12g/ 2 sachets Homepride Easy Blend Dried Yeast
300 ml/ 11 fl oz lukewarm water
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/ 475 °F/ Gas mark 8.
2. Grease a small loaf tin and a baking tray or a 1 kg (2 lb) loaf tin.
3. Sieve together the flour, baking powder and salt in a large bowl, and rub in the fat.
4. Mix in the yeast then 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 molding joins downwards, ready for baking.
7. Beat together the egg with the milk and add the salt. Glaze the shaped dough with the egg
It’s up to you whether you make rolls or loaves from this tasty dough.
Ingredients:
500g/ 1 lb 2 oz Harvest Gold Strong White flour
5g/ 1 tsp baking powder
5g/ 1 tsp salt
15g/ ½ oz white vegetable fat
12g/ 2 sachets Homepride Easy Blend Dried Yeast
300 ml/ 11 fl oz lukewarm water
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/ 475 °F/ Gas mark 8.
2. Grease a small loaf tin and a baking tray or a 1 kg (2 lb) loaf tin.
3. Sieve together the flour, baking powder and salt in a large bowl, and rub in the fat.
4. Mix in the yeast then 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 molding joins downwards, ready for baking.
7. Beat together the egg with the milk and add the salt. Glaze the shaped dough with the egg
wash and cover with lightly oiled cling film. Prove in a warm place until double in size.
8. Carefully remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small
loaf for 15 to 20 minutes and the large loaf for about 30 minutes, until well risen and golden
brown.
9. Turn out onto a wire rack. Re-glaze immediately with the egg and milk mixture for shiny
appearance if desired.
10. Allow to cool before slicing.
Cook’s Notes:
Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.
Cook’s tip: Always try to make bread in the warmest part of the kitchen and at the warmest time of day.
8. Carefully remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small
loaf for 15 to 20 minutes and the large loaf for about 30 minutes, until well risen and golden
brown.
9. Turn out onto a wire rack. Re-glaze immediately with the egg and milk mixture for shiny
appearance if desired.
10. Allow to cool before slicing.
Cook’s Notes:
Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.
Cook’s tip: Always try to make bread in the warmest part of the kitchen and at the warmest time of day.
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