Make your own baking moment ... Large Brown Loaf


2 Hrs
prep

Bake 30-35 mins

 

By Hand or in Breadmaker

Large Brown Loaf

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INGREDIENTSCarr’s Strong White Flour

500g Carr’s Strong White Flour

1 tbsp Sugar

1½ tbsp Skimmed Milk Powder

1½ tsp Salt

25g Butter

1 tsp Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (easy blend yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried yeast (active dried yeast):
Comes as granules that are added to water and sugar to activate.

Fresh yeast (cake or compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

320ml Water

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METHOD By Hand

Mix together the flour and salt. Rub in the butter and then stir in the yeast. Gradually mix in the water to make a soft dough.

Knead well on a lightly floured surface for about 10 minutes until smooth and elastic.

Shape the dough and cover with a clean, damp tea towel to stop the dough drying out and leave in a warm place for about an hour to rise.

When it has risen, tip the dough onto a lightly floured surface and knead well for 3 minutes.

Place in a greased 1½ / 2lb loaf tin, cover loosely with a damp tea towel and leave in a warm place for about half an hour.

Uncover and bake in a preheated oven at 230°C (Fan 210°C, Gas Mark 8) for 30-35 minutes.

Remove loaf from tin and allow to cool before slicing and enjoying!

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METHOD FOR BREADMAKERS

Follow the manufacturers’ guidelines on the order of liquid/dry ingredients and set your machine to the basic/normal setting, large loaf, medium crust.

 

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited,
Solway Mills, Silloth, Cumbria CA7 4AJ