-
1
Sift flour into a large mixing bowl (not metallic).
-
2
Add all other dry ingredients except the sugar.
-
3
Pour the hot and cold water into a medium bowl.
-
4
Add sugar & oil to the water.
-
5
Make a well in the dry ingredients.
-
6
Add water & sugar a little at a time, mixing as you go (you may not need all the water).
-
7
Mix until all ingredients come together to form a sticky dough.
-
8
Turn dough onto a floured surface.
-
9
Kneed for about 10 minutes.
-
10
(The dough should be smooth and easy to handle and should not stick to the surface or your hands.
-
11
If too wet add flour if too dry add water a teaspoon at a time).
-
12
Place dough into oiled bowl and cover.
-
13
Place in warm draft free area and allow to double in size (this can take up to an hour).
-
14
Knock back the dough and kneed for further 3 minutes or until the air has been expelled.
-
15
Mold into desired shapes or place in a greased and floured bread tin.
-
16
Pre-heat oven to 210C (This is for fan-forced oven - please make necessary adjustment for non fan-forced oven).
-
17
Set dough aside in warm draft free area to double in size.
-
18
(Dough should spring back slowly if ready).
-
19
Bake for 30 to 40 minutes.
-
20
Bread is baked when it sounds hollow if tapped on the base.
-
21
When baked turn bread out onto a wire rack to cool completely.
-
22
Best stored in calico bag or plastic freezer bag that has been punctured several times with a skewer.
