Theannoyedthyroid.com
I adjusted the knead time to 15 mins minimum until gluten is worked. Bread rises fairly quick for both rise. Verdict, it is nice and soft next day. Good for days when time is limited to make bread.
Ingredients
300g water
600g Bakers Flour or Bread Flour
2 teaspoons dried yeast
2 teaspoons salt
1 teaspoon sugar
2 teaspoons bread improver
15g oil
600g Bakers Flour or Bread Flour
2 teaspoons dried yeast
2 teaspoons salt
1 teaspoon sugar
2 teaspoons bread improver
15g oil
How to
1. Place water into mixing bowl and heat for 1 minute at 37C on speed 2
2. Add yeast, flour, salt, sugar, bread improver and oil mix for 5 seconds on speed 5
3. Knead for 6 minutes in closed lid position
4. Either leave dough in warm mixing bowl, or place in an oiled bowl and cover with cling film. Place bowl in a warm place and leave until doubled in size. This could take at least an hour depending on the weather.
5. Once risen, if the is dough still in mixing bowl knead for 30 seconds on interval speed or knead it by hand.
6. Roll and shape dough to fit in tin. Spray with water and leave to rise until dough reaches top of tin.
7. Place into a cold oven and set to 200C fan forced. (Placing dough into a cold oven gives the dough a little bit more rise as the oven heats up.)
8. Bake 30 minutes, remove from tin and place back into oven for a few minutes for a crunchy crust.
