We have tried a lot of recipes in "lock down" and found this works for us consistently and the children love it.
- 7 Cups of Bread Flour (We now only use Shipton Mill Bread Flour)
- 2 eggs
- 2 1/2 cups of lukewarm water
- 1 tablespoon of dry yeast
- 2 teaspoons of salt
- 1/4 cup of sugar
- 1/4 cup of vegetable oil
- Butter for pan and glaze
- Combine yeast and tepid water and set aside for 5 mins to froth
- In separate bowl, put in flour, salt, sugar and mix together
- Then in the dry ingredients bowl add the rest of the ingredients and the now frothy yeast water
- Mix well by hand or mixer.
- Knead dough 12 mins with dough hook until the consistency has change so when you pull apart it is stringy and doesn't just break apart
- Leave to rest in a bowl for 1 hour in a warm place (dough will double in size - "Prove")
- Knead dough again for shorter time (the dough will reduce in size as the air escapes. This will come back when you "prove" a second time)
- Separate mixture into loaf tins that have been greased with butter ( we use 3 x 2lb tins and divide mixture into 3 equal parts)
- Cover the tins and dough with a clean tea towel and leave for another 1 hour to double again.
- Preheat over to 180 degree celsius (350 degree farenheit)
- Cook bread for 30 mins
- Test to see if bread is cooked by removing from pan and tapping bottom of bread (should sound hollow)
- When cooked remove from tin and place on wire rack (so you don't end up with soggy bread)
- While still warm glaze the top of the bread with butter (This will make sure that the bread is not crusty and has a soft top)
Enjoy will keep for 2 days before going hard