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Verfügbare Sprachen
white bread stiff yeast dough
G
1.36 kg ( 3 lb) strong plain flour
G
15 ml ( 3 tsp) salt
G
25 g ( 1 oz) fresh yeast; or 15g/20 ml (
0
5
2
0
1
G
750 ml ( 1
1
⁄
pts) warm water: 43˚C ( 110˚F ). Use a thermometer or add 250 ml
4
(9fl oz) boiling water to 500 ml (18fl oz) cold water
1
1
0
G
25 g ( 1 oz) lard
1
8
5
0
0
dried yeast (the type that needs reconstituting): pour the warm water into
1
the bowl. Then add the yeast and the sugar and leave to stand for about 10
minutes until frothy.
fresh yeast : crumble into the flour.
1
0
other types of yeast : follow the manufacturer's instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
2
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
3
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
4
1
6
0
and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
5
1
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1 .
6
Half fill four 450 g ( 1 lb) greased tins with the dough, or shape it into rolls.
7
Then cover with a tea towel and leave somewhere warm until doubled in
size.
1
4
5
0
Bake at 230˚C/450˚F/ Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15
8
minutes for rolls.
G
When ready, the bread should sound hollow when tapped on the base.
3
5
3
0
8
white bread soft yeast dough
G
2.6kg (5lb 12 oz) ordinary plain flour
G
1.3 litre ( 2
1
⁄
pts) milk
4
G
300g ( 10 oz) sugar
G
450 g ( 1 lb) margarine
K
M
M
7
0
0
G
100 g ( 4 oz) fresh yeast or 50 g ( 2 oz) dried yeast
W
º K
º K
« ∞
v
« ∞
∂ W
G
6 eggs, beaten
... .
• b
G
5 pinches salt
Melt the margarine in the milk and bring to 43 ˚C ( 110˚F ).
1
dried yeast (the type that needs reconstituting): add the yeast and sugar
2
to the milk and leave to stand for about 10 minutes until frothy.
fresh yeast : crumble into the flour and add the sugar.
2
5
other types of yeast : follow the manufacturer's instructions.
Pour the milk into the bowl. Add the beaten eggs and 2 kg ( 4 lb 6 oz) flour.
3
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
4
1
1
0
4
3
Scrape down.
Add the remaining flour and mix at minimum speed for 1 minute, then at
5
1
0
speed 1 for 2 - 3 minutes until smooth and evenly mixed.
Half fill some 450 g ( 1 lb) greased tins with the dough, or shape it into rolls.
6
Then cover with a tea towel and leave somewhere warm until doubled in
1
6
4
2
size.
Bake at 200˚C/400˚F/G as Mark 6 for 20 - 25 minutes for loaves or 15
7
1
1
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
8
1
1
G
Makes about 10 loaves.
1
4
5
0
2
5
2
0
6
2
3
3
1
⁄
oz) dried yeast + 5 ml ( 1 tsp) sugar
5
1
2
1
5
4
3
1
2
5
9
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8
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