Harvest Loaf Recipe |
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You will need..... 1 lb. plain flour 2 level teaspoons salt Preparation Time 1/2 oz. lard
25 minutes
beaten egg to glaze
For the yeast liquid:
Cooking Time
1 teaspoon sugar
30-40 minutes
1/2 pint warm water less 2 tablespoons
2 level teaspoons dried yeast
Oven setting
450ºF; Gas Mark 8
Prepare
yeast liquid (see method, recipe Chelsea
Buns). Rub lard
into flour and salt. Add yeast liquid, mix to firm dough until sides of
bowl are clean. Turn onto floured table, knead for about 10 minutes
until smooth. Leave to rise in greased polythene bag, loosely tied,
until double in bulk. Remove
polythene bag, knock out air bubbles and knead dough well on a lightly
floured table. Divide into 4 pieces. Roll 3 pieces into strands
20-inches long, join together at one end. Place on a greased baking
sheet, plait loosely together and tuck ends underneath. Brush with
beaten egg and milk or water. Divide remaining dough in half and roll
each strands. Join at one end twist strands loosely. Lay twist along
centre of plait, tuck ends underneath. Brush with beaten egg or milk
and water. Cover, leave
to rise at room temperature, about 30 minutes. Bake in hot oven, 30-04
minutes. Cool on wire tray.
Quick Tip
Strong
plain flour is best for yeast recipes as it absorbs liquid easily and
kneads quickly into a firm dough. Some plain flours are labeled
strong. If not available, buy a top quality plain flour.
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