2 medium eggs at room temperature
water
2 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 tsp salt
2 tbsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
beaten egg yolk to glaze
poppy seeds for sprinkling (optional)
water
2 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 tsp salt
2 tbsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
beaten egg yolk to glaze
poppy seeds for sprinkling (optional)
method
1. Break the eggs into a measuring cup and make up to 275 ml (10 fl oz) 1 1/4 cups with water.
2. Beat together lightly.
3. Pour into the breadmaker bucket, then add the oil and half the flour.
4. Sprinkle with the salt and sugar.
5. Cover with the remaining flour and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the basic white or No 1 programme.
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. Brush with egg yolk, then sprinkle with poppy seeds, if using.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Beat together lightly.
3. Pour into the breadmaker bucket, then add the oil and half the flour.
4. Sprinkle with the salt and sugar.
5. Cover with the remaining flour and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the basic white or No 1 programme.
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. Brush with egg yolk, then sprinkle with poppy seeds, if using.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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