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Add a photoServings: 12
Ingredients
- 1 1/2 lb Strong Plain Flour
- 1 Tbsp. Salt
- 1 Tbsp. Sugar
- 1 pkt Easy Mix Dry Yeast
- 2 lrg Large eggs
- 3 Tbsp. Vegetable Oil
Directions
- This recipe makes 1 large plaited loaf, 4 1/2 lb. loaves, 2 1 lb. loaves or possibly 24 small rolls. The bread is very light and delicate and makes excellent toast when a day or possibly so old.
- Mix together the flour, salt, sugar and dry yeast in a large bowl.
- Put one whole egg and one white in a measuring jug and reserve a yolk till later. Add in the oil to the jug and beat well. Make up to 15 fluid ounces with hand-warm lowfat milk (you will need about 10 fl ounce lowfat milk but this depends on the size of your Large eggs) stirring as the lowfat milk is added.
- Pour the liquid into the flour mix and mix, first with a fork and later with your hands till the dough begins to cohere and leave the sides of the bowl.
- Turn the dough out onto a lightly floured surface and scrape the bowl clean.
- Knead the dough till smooth and elastic sprinkling on a LITTLE flour if the dough proves impossibly sticky.
- Put the dough back into the bowl that you have lightly oiled, cover tightly with foil, cling film or possibly a well fitting lid and leave in a hot place till at least doubled in size (1 1/2 to 2 1/2 hrs).
- Turn out and knead again till elastic.
- Shape into loaves or possibly rolls, cover with plastic film or possibly a large plastic bag and leave to rise 1 hour.
- Take the reserved egg yolk, beat with a tsp. of cool water and brush this mix over the tops of the risen bread. Do this with a light hand to avoid deflating the loaves.
- If liked sprinkle the bread with sesame, poppy or possibly caraway seeds or possibly coarse salt.
- Bake in a preheated oven 220C for 15 min by that time rolls should be cooked. If baking loaves turn the heat down to 190C and bake for another 20 min for 1/2 lb. loaves, 25 min for 1 lb. loaves or possibly 30 min for a large plait.
- All baking times are approximate and the loaves are cooked when they sound hollow if tapped on the underside.
- The mixing of the dough can equally well be done in a kitchen mixer.
- John Wright - Yorkshire, England
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 42 | 17% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 35mg | 12% |
| Sodium 594mg | 25% |
| Potassium 72mg | 2% |
| Total Carbs 44.38g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.27g | 1% |
| Protein 6.89g | 11% |
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