1 level tsp. sugar
1/2 pint (250 ml.) warm water
2 level tsp. dried yeast
1 lb. (approx. 1/2 kg.) plain flour
2 level tsp. salt
A little milk for brushing
- Pre-heat oven to very hot, 450 F of Gas No. 8 (232 C)
- Dissolve sugar in half the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 min’s, or until frothy.
- Sift flour and salt into a mixer bowl. Add yeast liquid with remaining warm water.
- Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
- Cover with a piece of greased polythene and leave to rise in a warm place for about an hour, or until dough has doubled in size and springs back when pressed lightly with the finger.
- Uncover and knead dough lightly with hook until firm
- Put into greased 2lb. (approx. 1 kg.) loaf tin and cover with greased polythene
- Leave in a warm place until dough has again doubled in size and reaches the top of the tin.
- Brush with milk and bake in center of oven for 30- 40 min’s., or until the loaf has shrunk away slightly from the sides of the tin, and the crust is golden brown.
- Turn out and cool on a wire rack.
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7