Makes one small 450g (1lb) loaf and 10 rolls, or one large loaf
This Traditional recipe produces perfect results.
Ingredients:
500g/ 1 lb 2 oz Harvest Gold Strong White Flour
10g/ 2 tsps baking powder
25g/ 1 oz margarine
12g/ 2 sachets Homepride Easy Blend Yeast
40g/ 1 ½ oz caster sugar
300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)
250g/ 9 oz currants and/ or sultanas (optional)
Glaze
1 egg, size 3, lightly beaten
50 ml/ 2 fl oz milk
Procedures:
- Preheat the oven to 220 °C/ 425 °F/ gas Mark 7.
- Grease a small loaf tin and a baking tray or a 1 kg (2lb) loaf tin.
- Sieve together the flour and baking powder in a large bowl and rub in the margarine. Add yeast.
- Dissolve the caster sugar in the lukewarm water and add to form a soft dough. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth, firm dough.
- To incorporate the fruit, break the dough into small pieces and knead in the currants or sultanas, until evenly distributed throughout the dough.
- Divide the dough in half and mould one half to fit the 450g (1lb) loaf tin. Form 10 small rounds with the remaining mix and place on the greased baking tray 1.5 cm ( 1/2 –inch) apart. Alternatively, mould all of the dough into a 1 kg (2 lb) loaf tin.
- Beat together the egg with the milk and use to glaze the loaf and buns. Cover with lightly oiled cling film and prove until about double in size.
- Carefully remove the cling film, re-glaze with egg and milk and bake the small loaf for 20 to 25 minutes, the buns for 8 to 10 minutes or the large loaf for 30 to 35 minutes, until well risen and golden brown. The loaf and buns should sound hollow when gently tapped on the base.
- Turn out and cool on a wire rack.
Cook’s Notes:
Time: Preparation takes about 45 minutes, baking takes up to 35 minutes.
Cook’s Tip: For a well risen but softer crust, place a large tin of hot water in the base of the oven before baking.
Serving Ideas: Glaze loaf and buns with a light syrup immediately after removing from the oven. Boil together 30ml/ 2 tbsps sugar with 45ml/ 3 tbsps water for 1-2 minutes without stirring. Alternatively coat with glace icing when cold.
