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29/01/2014

Farmhouse Breakfast Week: Time For Toast

It’s Farmhouse Breakfast Week –celebrating the benefits of having a healthy breakfast every day.  If you like to start the day with a slice of toast or two, why not try making our white bread recipe. This loaf has plenty of flavour and a soft crumb, makes delicious toast and freezes well!

The method is simple and straightforward; the dough is quickly mixed then kneaded for 5 minutes, left to rest for 10 minutes then shaped into 2 loaves and baked an hour later. 

For more information about Farmhouse Breakfast Week events www.shakeupyourwakeup.com

 

Makes 2 medium loaves

600g Marriage’s 100% Canadian Very Strong White Flour

1 teaspoon salt

7g sachet easyblend dried yeast

15g unsalted butter, lard or margarine, diced

375ml tepid water

2 x 450g/1lb loaf tins, (about 19 x 13 x 7cm) greased

Combine the flour, salt and yeast in a mixing bowl.  Add the diced fat and rub in using the tips of your fingers.  When the mixture looks like fine crumbs, make a well in the centre and add the lukewarm water.  Mix the flour into the water to make a soft but not sticky dough; if there are dry crumbs and the dough feels stiff and dry work in a little more lukewarm water, if the dough is very sticky and sticks to your fingers, add a little more flour.

Turn the dough out onto a lightly floured work surface and knead thoroughly for 5 minutes; the dough can also be kneaded in a large electric mixer fitted with a dough hook  – on low speed for 4 minutes.  Return the dough to the bowl and cover with a snap-on lid or a damp tea towel  and leave to rest for 10 minutes.  Punch down the dough (it will have started to rise) and turn out onto the lightly floured work surface.  Knead for a minute then divide the dough in two. Shape each portion into a loaf to fit the tins.  Set the dough in the tins then cover as before with a damp tea towel, or slip the tins into a large plastic bag, slightly inflate then tie closed.  Leave in a warm spot until the dough has doubled in size – about 1 hour.

Meanwhile heat the oven to 230C/450F/Gas 8.  Uncover the loaves and bake for 25 minutes or until a good golden brown and the (turned out) loaves sound hollow when tapped underneath.  Leave to cool on a wire rack.

Posted by Hannah