Handmade 1lb Loaf and 6 Bread Rolls
Ingredients:
• 1 Sachet of Borwick's Instant Yeast
• 500g of Strong Flour
• 350ml of Warm Water
• 1tsb of Salt
• 15g of Softened Butter
Method:
1. Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.
2. Make a well in the centre of the flour and pour in the water. Bring the mixture together with a round-bladed knife to form a dough and turn out onto a lightly floured surface.
3.Work the dough with the heel of your hands and stretch and turn for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm area for 1 hour or until doubled in size.
4.Turn the dough out of the bowl and knead the dough again for 5 minutes.
5. Divide the dough in half. Divide one half into 6 and shape into rolls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of dough into an oval and pop into a lightly greased 1lb loaf tin. Cover with clean damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.
6. Meanwhile, pre-heat the oven to 220°C (200°C for a fan oven), 450°F, Gas Mark 8.
7. Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes.
8. Remove from the oven and tap the bases, if the bread sounds hollow, it's cooked.
