Crisp crust with a beautiful soft crumb. Perfect for sandwiches and delicious mini loaves to go with soup
This will make 2 large loaves or 1 large loaf and 12 mini loaves
24g Fresh Yeast or 14g Dry Yeast
1000g Strong White Bread Flour
30g Rapeseed Oil
Disolve the yeast in water
Add the flour, salt and oil
knead on a unfloured surface for 8 minutes
Put in clean bowl, cover with tea towel and rest/rise for approx 1 hour (doubled in size)
Divide dough into 2, pre shape into 2 balls. cover the 2 balls with tea towel on the worktop and leave to rest for 15 minutes.
final shape - 1 ball for the loaf tin, divide other ball into 12 and place in mini loaf tins or make rolls.
Rest/final rise for 1 hour
Bake the large loaf 200 Degrees Celsius for 40 minutes
Bake mini loaves/rolls 200 Degrees Celsius for 20 minutes
Once colord remove from tins and leave to cool on wire rack.
Added by: Lorraine’s Bakehouse
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers