Flavoured Breads

1. 1

   Put the flour salt and oil in a large bowl. Add the easy blend yeast or blend fresh yeast with half the water.

2. 2

   Add to the flour mixture.

3. 3

   Stir well adding more water to make a smooth pliable dough.

4. 4

   If making by hand transfer to a floured worktop and knead for 5 to 10 minutes until smooth and pliable. If using a machine 45 minutes kneading is sufficient. Cover with a cloth stand on top of a folded teatowel placed on top of the simmering plate lid.

5. 5

   Leave to rise until doubled in size about 30 minutes.

6. 6

   On a floured worktop divide the dough in half knead in the chosen flavourings for each loaf.

7. 7

   Grease and flour two450g loaf tins or large baking trays.

8. 8

   Shape the loaves and put them in the tins. Put to rise again on the simmering plate lid until doubled in size again (about 30 minutes).

9. 9

   Brush the tops with beaten egg.

10. 10

    To bake have the ovenshelf on the third or fourth set of runners from the top of the roasting ovento allow some rising this will depend upon the type of tin used. Bake for 30 minutes remove from the tins or turn upside down if using a baking tray return to the ovenfor 10 minutes until the bread is crisp and sounds hollow when knocked.

No additional tips available.