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Basic White Bread Veg CBF 65mins plus proving Makes 4 x 450g/1lb loaves Cold Vegetarian Savoury Baked FayreIngredients: 1.3Kg/3lb Strong Plain Flour 900ml/30fl.oz. Warm Water 25g/1oz Fresh Yeast 25g/1oz Margarine 3/4 teaspoons salt 1 egg, beaten with a little milk, to glaze Instructions 1. Sift the flour and salt together into a bowl then rub in the fat with your fingertips. Blend the yeast with 4 tablespoons of the water. Make a well in the centre of the flour and pour in the yeast liquid and remaining water. Using one hand, draw the ingredients together and work to a firm dough, until the mixture comes cleanly away from the sides of the bowl. 2. Turn onto a lightly floured surface and knead thoroughly for 10 minutes until the dough is smooth and elastic. Shape into a ball, place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about 1 1/2 hours, or until doubled in size. 3. Turn onto a lightly floured surface and knead for 5 minutes. Divide the dough into 4 equal portions, shape each piece of dough into an oblong, the same width as the tin. Place the dough in 4 greased 1lb loaf tins, tucking the ends underneath. Place each tin inside an oiled polythene bag and leave in a warm place for about 1 hour until the dough has risen to the top of the tins. 4. Preheat the oven to 230C, 450F, Gas mark 8. 5. Remove the loaves from the polythene bags and brush each loaf with the egg glaze. Bake in the oven for 30-40 minutes. The bread should sound hollow when tapped underneath. Cool on a wire rack.
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