Cream the yeast with the malt extract and 4 tablespoons of the water. Place flour
and salt in a warmed bowl and make a well in the centre. Pour in the yeast mixture,
oil and remaining water. and mix the ingredients together to form a firm smooth
Turn onto a floured surface and knead for 8-10 minutes. Place in a clean bowl and
cover with a damp cloth. Leave in a warm place for 1-1 1/2 hours until doubled
Turn onto a floured surface and knead for 5 minutes. Divide the dough in half and
roll each piece into a smooth ball. Place on a greased baking sheet. Cover with oiled
clingfilm and leave in a warm place for 45 minutes to prove. Preheat the oven
to 230C, 450F, gas mark 8.
Remove the dough from the bag and bake for 10 minutes. Reduce temperature to
200C, 400F, Gas mark 6 and bake for a further 30-35 minutes. Turn onto 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.