| Preperation and Usage: | Hand baking
(Makes 1 large Granary loaf)
500g (1lb 2oz) Hovis Granary bread flour
25g (1oz) butter
1 1/4 tsp salt
1 1/2 tsp Hovis fast action bread yeast
275ml/9 fl oz warm water
2 tsp sugar to give added flavour and thicker crust (optional)
1 In a large bowl, mix together the flour, (optional sugar) and salt, rub in the butter and then stir in the yeast.
2 Stir in the water and mix into a soft dough by hand.
3 Knead for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead well for 10 minutes by hand.
4 Shape the dough, then place in a greased 2lb tin or on a baking tray. Cover with a clean, damp tea towel (this stops the dough drying out) and leave in a warm place until doubled in size (1 1/2-2 hours).
5 Uncover and bake in an oven, preheated to 230°C (450°F, Gas Mark 8) for 30-35 minutes.
(The baked loaf should sound hollow when tapped underneath).
6 Take the loaf out of the tin and cool on a rack.
Golden Crust
Beat 1 egg with a little milk. Brush on evenly before cooking.
Bread machine
We recommend that you refer to your manufacturer's guidelines for recipes as each machine works slightly differently. Please take care to add all ingredients in the order listed.
Soft crust
Dust with flour before baking. Wrap in a dry, clean tea towel once baked. |
