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Making Bread by Hand

 

This recipe will make a 700gram loaf (Crusty High Tin Loaf)

INGREDIENTS:

600grams of any Bread Mix
1 x Rounded Tablespoon of SNK Dry Yeast.
500mls of Warm Water (200mls boiling, 300mls cold) or enough to make a stiff moist dough
2 x Teaspoons *Cold Pressed Sunflower Oil

This recipe will make a 600gm loaf (Crusty Standard size Loaf)

INGREDIENTS:

500grams of any Bread Mix
3 Teaspoons of SNK Yeast
400mls of Warm Water (150mls boiling,
250mls cold) or enough to make a stiff moist dough.
2 x Teaspoons *Cold Pressed Sunflower Oil

*We use and recommend Cold Pressed Sunflower Oil.

NB: For SWEET BREAD MIX use less of the water to obtain a stiff moist dough.

METHOD:

1. Mix all the dry ingredients together in a large bowl, make a well.
2. Pour in ¾ of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. NOTE: 50 to 100mls maybe left over
3. Cover the dough with CLING WRAP and allow the dough to double in size. (30 minutes)
4. Turn to the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.
8. Allow the dough to double in size.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains.

TEMPERATURES:

Electric- 220oC Fan Forced- 200oC Gas- 215oC

** Olive oil is a viscous oil (becomes sticky when heated) and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.

VARIATIONS USING THE MIXES:

You may vary the above recipe by using any of the mixes, you can use any proportion as long as the final weight of the flour is correct. For example-:
– For a HIGH TIN LOAF, use 300grams VERONA and 300grams TUSCANY. To make a RYE loaf use 300grams of either LIGHT or DARK RYE and 300grams TUSCANY.
– To make a GRAIN loaf use 300grams of either SWISS, GENEVA or SOY & LINSEED and 300grams TUSCANY

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