Recipe for handmade 2lb loaf or 12 bread rolls:
Ingredients:
• 6g of Borwick’s Dried Yeast
• 500g of Strong Flour
• 350ml of Warm Water
• 1 tsp of Salt
• 15g of Softened Butter
Method:
1. Mix the flour and salt in a large bowl, then rub in the butter, stir in the yeast until mixed well.
2. Make a well in the centre of the flour and pour in the water. Bring the mixture together to form a dough and turn out onto a lightly floured surface.
3. Knead well for about 10 minutes, then place back in the bowl and cover with a damp tea towel or oiled cling film. Leave to rise in a warm area for 1 hour or until doubled in size.
4. Knead again for 5 minutes.
If making a loaf, shape into an oval and pop into a lightly greased 2lb loaf tin. If making rolls, divide into 12, shape into rolls and place on a floured baking sheet.
5. Re-cover and leave to rise for 1 hour or until doubled in size.
6. Meanwhile preheat the oven to 220°C (200°C fan oven), 450°F, Gas Mark 8, bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow it's cooked.
Refer to the manufactures instructions if using an automatic bread machine.
