White Bread Recipe |
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You will need..... 1 1/2 lb. plain flour 1 level tablespoon salt (1/2 oz.) 1/2 oz. lard For the yeast liquid: 1 teaspoons sugar Preparation Time 3/4 pint warm water 20 minutes 2 level teaspoons dried yeast
Cooking Time
30-40 minutes
Oven setting
450ºF; Gas Mark 8
Prepare the yeast liquid by dissolving the sugar in the water (110ºF)
and sprinkling the yeast on top. Leave until frothy, about 10 minutes. Rub
the lard into the flour and salt and mix in yeast liquid. Work to a firm
dough, until sides of bowl are clean. Turn on to a lightly floured table
and knead thoroughly, about 10 minutes.
Place in lightly greased large polythene bag, loosely tied, and leave to
rise until double in size. Remove polythene and turn out on to a lightly
floured table, flatten to knock out air bubbles, and knead to make dough
firm. Grease two 1-lb loaf tins. Divide dough in half, stretch each piece
into an oblong the same width as tin and fold over in three. With the seam
underneath, smooth over top, tuck in ends and place in tin. Place in
greased polythene bags and leave to rise until dough comes to top of tins.
Remove polythene bags and bake in a very hot oven for 30-40 minutes. Turn
out and cool on a wire tray.
Quick Tip
Pick a
rising time to fit in with the day's plans: Quick
rise: 45-60 minutes in a warm place Slower
rise: 2 hours at average room temperature Overnight
rise: up to 12 hours in cold larder or up to 24 hours in a refrigerator
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