WHITE BREAD

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

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.

WHITE BLOOMER LOAF

Makes 2 small or 1 large loaf

This traditional loaf is perfect for all the family’s needs.


Ingredients:

Sponge

250g/ 9 oz Harvest Strong white flour

5g/ 1 tsp caster sugar

6g/ 1 sachet Homepride Easy Blend Yeast

350ml/ 12 fl oz water (150ml almost boiling, 200ml cold)

Dough

250g/ 9 oz Harvest Gold Strong White Flour

10g/ 2 tsps salt

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. Lightly grease two baking trays.

3. Sieve together the first flour and sugar, and mix in the yeast. Add the water and mix to form a

smooth batter. Cover and leave to prove in a warm place for about 30 minutes or until double

in size.

4. Sieve together the second flour with the salt and add to the proved sponge. Mix to form a soft
dough. Turn out onto a lightly floured surface and knead well for about 5 minutes until

smooth.

5. Divide the dough in two and mould each half into bloomer shapes. Place each on baking trays
with joins downwards.

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 score the top of each loaf with 5 evenly spaced diagonal cuts.

Bake for 20 to 25 minutes until golden brown in color and well risen.

8. Transfer to a wire rack and re-glaze immediately for a shiny appearance. Cool before slicing.


Cook’s Notes:

Time: Preparation takes 25 minutes, baking takes 20-25 minutes.

Cook’s Tip: Scoring of the dough is best done with a very sharp, thin bladed knife.

Serving Ideas: Slice the loaf, spread generously with garlic butter and lightly grill.