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1
Refer to my 'Basic Bread'until you finish the first proving.
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2
If you're using this referenced recipe, make sure that the ingredients and quantities are different.
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3
When you refer to the listed recipe, make sure that you add the condensed milk when you combine the dry and wet ingredients.
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4
Add the shortening at the same time the butter is added to the dough.
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5
After the first proving, gently punch the dough to remove the gases.
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6
Divide the dough into 2 portions and shape into balls.
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7
Cover with a damp tea towel and let rest for 15 minutes.
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8
Grease the loaf tin with shortening (not listed in the ingredients).
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9
If you plan to use a lid to shape the top of the loaf, grease the inside of the lid.
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10
After 15 minutes, lightly punch the dough to de-gas.
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11
Usually, the dough tends to be shaped into ovals at this point but I shape them into balls by rolling them tightly.
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12
Place the two doughs along the sides of the tin and leave to rise.
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13
Cover with plastic bag and leave in a warm place to rise for 45 to 60 minutes or put the tin in a 35 degrees C oven for 40 to 50 minutes.
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14
If you use your oven to prove the dough, remove the tin from the oven a little earlier than the usual timing, leaving it in a plastic bag at room temperature.
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15
Preheat the oven to 210 degrees C with the baking tray inside.
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16
The proving time here is a rough estimate.
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17
Leave to rise until the dough has crowned about 2 cm above the edge of the tin.
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18
Bake at 210 degrees C for 12 to 15 minutes.
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19
Lightly tent with aluminum foil.
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20
To brown the surface evenly turn the tin from left to right.
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21
Lower the oven temperature to 190 degrees C and bake for a further 15 to 18 minutes.
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22
According to your oven at home adjust the baking time.
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23
After baking, drop the bread tin from about 20 cm above your work surface to prevent the bread from collapsing.
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24
Remove the loaf from the tin straight away and leave to cool.
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25
After cooling, store the loaf in a plastic bag or air-tight container to prevent from drying After slicing, wrap each slice in cling film and store in a bag.
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26
You can freeze them as well.
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27
This is a square loaf It was baked at 200 degrees C for 30 minutes.
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28
Using the same dough I made coffee & walnut rolls and muscovado sugar & walnut rolls I baked them at 200 degrees C for 12 minutes.
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29
I replaced shortening with unsalted butter.
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30
I made sausage rolls with the same dough I baked them at 190 degrees C for 15 minutes and changed shortening for unsalted butter.
