4 x 450g/1lb loaves
Cold Vegetarian Savoury
Strong Plain Flour
900ml/30fl.oz. Warm Water
egg, beaten with a little milk, to glaze
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.
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.
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
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
Preheat the oven to 230C, 450F, Gas mark 8.
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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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.