Makes one small 450g (1lb) loaf and five rolls, or one large loaf
A classic bread, perfect for sandwiches.
Ingredients:
325g/ 12 oz Harvest Gold Wholemeal Flour
150g/ 5 oz Harvest Gold Strong White flour
5g/ 1 tsp salt
15g/ ½ oz white vegetable fat
12g/ 2 sachets Homepride Easy Blend yeast
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
2.5g/ ½ tsp salt
Procedure:
1. Preheat oven to 230° C/ 450°F/ Gas Mark 8.
2. Grease a small loaf tin and baking tray or for a large loaf, a 1kg (2lb) loaf tin.
3. Mix together the flours 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. Shape or mould as required, placing molded joins downwards ready for baking.
6. Beat together the egg with the milk and salt and glaze the shaped dough. Cover with lightly oiled cling film and prove in a warm place until double in size.
7. Remove cling film, re-glaze and bake the rolls for 10 minutes, the small loaf for 15 to 20 minutes of the large loaf for 20 to 30 minutes until well risen and golden brown.
8. Turn out onto a wire rack and re-glaze immediately with the egg mixture to give a shiny appearance. Allow to cool before slicing.
Cook's Notes:
325g/ 12 oz Harvest Gold Wholemeal Flour
150g/ 5 oz Harvest Gold Strong White flour
5g/ 1 tsp salt
15g/ ½ oz white vegetable fat
12g/ 2 sachets Homepride Easy Blend yeast
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
2.5g/ ½ tsp salt
Procedure:
1. Preheat oven to 230° C/ 450°F/ Gas Mark 8.
2. Grease a small loaf tin and baking tray or for a large loaf, a 1kg (2lb) loaf tin.
3. Mix together the flours 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. Shape or mould as required, placing molded joins downwards ready for baking.
6. Beat together the egg with the milk and salt and glaze the shaped dough. Cover with lightly oiled cling film and prove in a warm place until double in size.
7. Remove cling film, re-glaze and bake the rolls for 10 minutes, the small loaf for 15 to 20 minutes of the large loaf for 20 to 30 minutes until well risen and golden brown.
8. Turn out onto a wire rack and re-glaze immediately with the egg mixture to give a shiny appearance. Allow to cool before slicing.
Cook's Notes:
Time: Preparation take about 25 minutes, baking takes up to 30 minutes.
Cook’s Tips: to keep dough warm during proving, place the tins into an insulation container until fully risen. If all wholemeal flour is used, extra water may be needed.
Cook’s Tips: to keep dough warm during proving, place the tins into an insulation container until fully risen. If all wholemeal flour is used, extra water may be needed.
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