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Speedy Handmade Bread

 
  • 200g Strong Wholemeal Flour
  • 550g Strong White Bread Flour
  • 1 x 7g sachet fast action dried yeast
  • 25g Butter
  • 2 tsp salt
  • 1 1/2 tsp sugar (optional)
  • 450ml Warm water
 
  1. Place the flour in a large mixing bowl. Rub in the butter and stir in the salt and yeast.
  2. Mix in the water and bring together to form a dough.
  3. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic, pliable and no longer sticky.
  4. Shape into a rounded oblong to fit a lightly greased 1kg load tin or divide and use to fill two 0.5kg loaf tin or shape into individual rolls.
  5. Cover with lightly oiled polythene or damp teatowel and leave in a warm place until doubled in size, take approximately 40-50 mins.
  6. Pre-heat the oven to 230 degreesC, 450 degreesF, Gas Mark 8.
  7. Remove the oiled polythene or teatowel an dbake in the pre-heated oven until the base sounds hollow when tapped. Cover loosely with foil if overbrowning during baking.
  8. Cover on a wire rack.
 

20 minutes plus 40-50 minutes proving time.

 
  • 1kg loaf 30-35 mins
  • 0.5kg loaf - 25 minutes
  • Rolls - 15 mintues

I personally made this and found that the mixture would make 2 x 1kg loaf instead of 1 x 1kg which was stated in the recipe.

© 2003–2022 The Redmond Family. All rights reserved.
www.redmondfamily.com/Family_resources/Recipes/Bakery/Speedy_Handmade_Bread