| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Barry |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Unbleached White Flour |
| 1 |
|
Sachet Dried Yeast |
| 1 |
oz |
Soft Butter |
| 1 |
ts |
Salt (Heaped) |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
pt |
Warm Water |
| 1 |
tb |
Sunflower Oil |
INSTRUCTIONS
Mix together the sugar and yeast, add a cupful of warm water and leave for
10 minutes until frothy.
In a large bowl, rub the butter into the flour, then add the salt. Add the
yeast and the rest of the water and knead for 5 to 6 minutes. Turn the
dough into a bowl you've oiled with the sunflower oil and cover with a
clean, damp tea towel or cling film. Place in a warm place for about an
hour. Punch down the dough and knead it again for 1 and a half minutes.
divide it in half and fill two 2.5 lb loaf tins. Cover and but the dough
back into a warm place to rise again, until it is just showing over the tin
tops. Heat the oven to gas Mark 7, 425F, 210C. cut a slit longways along
the loaf to a depth of about half an inch. Sprinkle with a little flour and
bake for 45 to 55 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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