white bread
300g/10oz strong white plain flour
5ml/1tsp salt
6g/
1
⁄
4oz lard
15g/
1
⁄2oz fresh yeast or 10ml/2tsp dried active yeast plus
5ml/1tsp sugar
175ml/6fl.oz warm water
dried active yeast
Sprinkle the dried yeast into the warm water, add the sugar and
allow to stand for approximately 10 minutes or until the mixture is
frothy.
fresh yeast
Crumble into the bowl with the flour.
other types of yeast
Follow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh
yeast if used) and process for a few seconds to evenly distribute
the ingredients throughout the flour. With the machine operating,
quickly pour the water or yeast liquid in a steady stream through
the feed tube (this should take about 10 seconds). Continue
processing until the mixture forms a dough and becomes
smooth in appearance and elastic to the touch, this will take
about 45 seconds. Remove the dough into either a greased
polythene bag or a lightly floured bowl and cover. Leave this
dough in a warm place until doubled in size. Return the risen
dough to the processor bowl fitted with the knife blade and re-
knead for about 10 seconds. Shape the dough into a loaf or
about 15 rolls and place on greased baking trays and leave until
double in size. Bake at 230°C/450°F/gas mark 8 for 20-25
minutes for a loaf or 10-15 minutes for bread rolls. When the loaf
or rolls are cooked they should sound hollow when tapped on
the base.
6
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