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Recipe
White bread dough
10ml/2 tsp dried yeast
(the type that requires
reconstituting)
5ml/1 tsp sugar
260ml warm water
450g bread flour
5ml/1 tsp salt
15g lard
1 Place the dried yeast, with
the sugar and water, in a
mixing bowl and leave to
froth. The correct water
temperature should be
43°C and can be achieved
by mixing one third boiling
water with two thirds cold
water.
2 Add the remaining
ingredients. Fit the kneaders
to the handmixer, then
combine the ingredients
together on a low
speed until the flour is
incorporated. Then increase
the speed and knead for
approximately 2-3 minutes,
until the dough is smooth
and elastic. Cover with
oiled cling film and leave
the dough to rise in a warm
place for 45-60 minutes.
3 Re-knead the dough on
maximum speed for 30-45
seconds, keeping the
kneaders in the mix.
4 Shape the dough into a
loaf, or rolls, and place on
greased baking trays. Cover
with oiled cling film and
leave somewhere warm until
it has doubled in size.
5 Bake in a preheated oven
at 230°C/450°F/Gas mark
8 for 20-25 minutes (for a
loaf) or 10-15 minutes (for
rolls). When ready, the
dough should sound hollow
when tapped on the base.
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