[guide.chat] Easy quick Wholemeal Loaf on email
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Mon, 27 Feb 2012 06:29:40 -0000
QUICK AND EASY WHOLEMEAL LOAF
Ingredients:
275 G wholewheat flour 1 teaspoon of salt half teaspoon soft light brown sugar
1 teaspoon easy-blend dried yeast 200 ml hand-hot water
You will need a 1 lb loaf tin, well greased.
METHOD:
1. Preheat the oven to the lowest setting. Warm the flour slightly in the
oven for about 10 minutes, then turn the oven off. Tip the warm flour into a
large mixing bowl and sprinkle on salt, add sugar and yeast and mix together
thoroughly.
2. Make a well in the centre of the flour AND pour in the hand-hot water.
With a wooden spoon, mix the warm liquid into the flour and gradually work to
form a dough. Finish off by mixing with one hand until you have a smooth dough
that leaves the bowl clean.
3. Transfer the dough on to a flat and floured surface and stretch it into an
oblong, fold one edge into the centre then the other opposite edge over it.
Then do the same to the remaining corners until it is a good firm and solid
shape again. Fit the dough into the tin and press firmly all round the edges
so the top is rounded. Cover the tin with a damp, clean tea cloth and leave to
rise in a warm place for 30 to 40 minutes or at room temperature for 1 hour.
4. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6.
When the dough has risen to the top of the bread tin or tins, bake the bread
for 30 minutes. When cooked, turn out on to a cloth -- the loaf should sound
hollow when tapped underneath with your knuckles.
5. Return the bread to the oven, out of its tin, upside down for an extra 5
to 10 minutes to crisp the base and sides. Cool on a wire rack -- never put
away or freeze until absolutely cold.
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