1 tbsp dried yeast and 2 tsp sugar or 25 g (1 oz) fresh yeast
375 ml (13 fl oz) hand-hot milk
5 3/4 cup (700 g) strong white flour
1 1/2 teaspoon salt
1 teaspoon sugar
3/4 stick (6 tbsp) 3 oz (85 g) butter or margarine
1 egg (size 3), beaten
375 ml (13 fl oz) hand-hot milk
5 3/4 cup (700 g) strong white flour
1 1/2 teaspoon salt
1 teaspoon sugar
3/4 stick (6 tbsp) 3 oz (85 g) butter or margarine
1 egg (size 3), beaten
method
1. Stir the dried yeast and sugar into the milk and leave until frothy (about 15 mins) or blend fresh yeast with milk and leave for 5 minutes.
2. Mix the flour, salt and sugar in a bowl and rub in the fat.
3. Stir in the yeast liquid and egg and mix to a soft dough.
4. Turn the dough out and knead for about 8 mins until smooth, elastic and no longer sticky.
5. Place in a large oiled polybag and prove in a warm place until doubled.
6. Bake in a preheated oven at 200°C (400°F) gas mark 6 for 20-30 minutes.
2. Mix the flour, salt and sugar in a bowl and rub in the fat.
3. Stir in the yeast liquid and egg and mix to a soft dough.
4. Turn the dough out and knead for about 8 mins until smooth, elastic and no longer sticky.
5. Place in a large oiled polybag and prove in a warm place until doubled.
6. Bake in a preheated oven at 200°C (400°F) gas mark 6 for 20-30 minutes.
serving amount
makes one loaf
rate this recipe
9.5
out of 10
4 users have helped to rate this recipe.
more information
  |
  |
  |
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
