Petitchef

Veda bread

Other
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
450 g /1 lb White Bread Flour

1 teaspoon Roasted barley Malt Flour

2 teaspoons Nut Brown Malt Flour

1 teaspoon instant yeast

1 teaspoon salt

1 tablespoon oil

1 large teaspoon malt extract

1 large teaspoon treacle or molasses

200 - 250 mls warm water

Glaze

A teaspoon of warmed treacle/molasses

Preparation

  • Mix all the ingredients together using 200mls of the water. If it seems a little dry add a little more water just a drop at a time. It should be a softish slightly sticky dough.
  • Knead for 10 minutes by hand or five in a stand mixer with a dough hook.
  • Form into a ball and place in an oiled bowl covered with cling film.
  • Leave somewhere warm to rise for about an hour until doubled in volume.
  • Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.
  • Fold the dough over towards yourself bit by bit firming each roll with your thumbs as you go. When you have a sausage fold it into thirds like a busines letter.
  • Turn it over and tease the sides down and under until you get a cob shape.
  • Place this into a greased 2 lb loaf pan and squash it down until it fills the base.
  • Place the tin inside a plastic bag and leave for 30-40 mins until it has risen again. You will know when it is ready if you very gently shake the end of it trembles a bit like a jelly.
  • Brush gently with the glaze and bake for approx thirty minutes.
  • The loaf will sound hollow when tapped on the underside when it is done. If not pop it back in the tin and bake for a further five minutes and check again.



Comments:

29/01/2012

Brilliant!

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