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6
ITALIAN HERB BREAD
Makes a 1kg loaf
Ingredients:
1. Preheat the oven to 200°C
2. Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.
3. Put the our and dried herbs in the bowl, and mix on speed ‘1’, gradually adding the liquid,
then increase the speed to ‘2’ and mix for 5 minutes. Put the dough in a bowl, cover and
leave in a warm place until doubled in size (20-30 minutes).
4. Put on a oured surface and knead gently to knock out the air, then shape. Place on
greaseproof baking paper and leave in a warm place until doubled in size.
5. Bake until golden brown and hollow sounding on the bottom.
BASIC WHOLEMEAL BREAD
Makes a 1kg loaf
Ingredients:
1. Preheat the oven to 200°C
2. Put the dry ingredients in the bowl and mix gently with a wooden spoon. Gradually add the
liquid and mix on speed ‘1’. As the ingredients incorporate, and the dough ball becomes
more formed, increase the speed to ‘2’. Knead for a couple of minutes on this speed, until
the dough ball is smooth.
3. Put the dough in a bowl, cover and leave in a warm place until it has doubled in size (30-40
minutes).
4. Remove the dough and punch down to remove air. Knead lightly on a oured board,
shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30
minutes.
5. Bake for 25-30 minutes or until golden brown and hollow sounding on the bottom.
575g bakers white bread our
2 tsp sugar
1 sachet active dried yeast
(about 2½ tsp)
2 tsp salt
290ml lukewarm water (30°-35°C)
4 tbsp mixed dried herbs
2 tbsp olive oil
575g bakers wholemeal bread our
2 tbsp sunower oil or butter
1 sachet active dried yeast
(about 2½ tsp)
1 tbsp light brown sugar
375ml warm water
2 tsp salt
DOUGH HOOK
DOUGH HOOK
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