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500 gms strong white bread flour - ideally, high protein (14%) Canadian flour
30 gms vegetable shortening (e.g. Trex, Crisco) or lard
10 gms caster sugar
10 gms salt
385 gms cold water
5 gms fast action yeast
For the coating
40 gms rice flour
40 gms plain flour
The evening before
1. Crumble the shortening/lard into the flour.
2. Add the sugar, salt and yeast
3. Add the water. This is a wet dough. If your flour is strong enough it will take the full 385 gms of water. It is a sticky dough.
4. Knead briefly just until the dough starts to be formed and becomes smooth.
5. Place in a bowl, cover with cling film and place in the refrigerator for 12 - 16 hours.
6. Mix the rice flour and the plain flour
7. Liberally dust a worktop with the flour/rice flour mixture and tip out the dough.
8. Divide the dough into nine pieces. Shape into balls and then roll them in the rice/flour mixture. This is quite a sticky dough, but the plain/rice flour mixture helps considerably.
9. Place them on a prepared baking tray and flatten down the tops gently...they will rise again during the second proofing.
10. Place them so that they almost touch on each side. Cover and leave to proof at room temperature for 1 - 2 hours until doubled in size.
11. Preheat the oven to 240⁰C and bake for 15 - 20 minutes until well-baked and crispy.
12. Cool and serve.
Added by: Jon Rosser
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.