For this recipe you will need: Grams:
625g Strong flour/ Bread flour
365g water (tempered)
Set oven to 230’c and 210’c for fan ovens
Method: Sieve the flour, salt and diamond together and place onto a clean table.
Make a well in the centre of the dry ingredients.
Disperse the yeast in a small amount of the tempered water (warm water) and add to the centre of the well.
Mix dough gradually to achieve a paste adding rest of the water a little at a time.
Knead dough for 8-10 minutes
Divide dough into two and mould round to achieve picture below.
Place under a damp cloth and rest for 8-10 minute.
Remould into final shape and place in greased tins. You can grease your tins with baking fat and coat with some flour to allow the bread to come out easily once baked. Prove in a warm spot in your kitchen allowing the dough to double in size. Bake for about 25 minutes.
When baked, immediately remove from the tins and place on cooling wires. To check if bread is well baked, tap underneath the bread and if you hear a hollow sound it is well baked through.
The same bread dough can be used to make individual bread rolls as seen above, allow to prove till it doubles in size and then bake for 20-25 minutes. See illustration below.
Words of the day. Prove: Place dough in a warm environment to allow it to ferment and double in size. Diamond: This is also known as bread improver (available online).
Knead: To work moistened flour into a dough with hands
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