Mix the dry
ingredients together in a big bowl.
in the liquid, using more or less liquid as required
to make a soft dough. If you add too much liquid, you
can knead in extra flour.
the dough onto a floured bench and knead well, stretching
and turning the dough for 5-10 minutes until it becomes
smooth, elastic and satiny. Add flour as required during
kneading to prevent the dough sticking. Less and less
will be needed as the dough is worked.
the dough into a clean greased bowl, flip it over once
to grease the top surface of the dough, cover and leave
it to rise. I usually place the bowl in a plastic bag,
which acts like a greenhouse by trapping warm moist
air around the dough, keeping it at the optimum temperature
to promote rising. If you have a microwave you can speed
the process along by giving the dough 1 minute on low
power (10-20%) then allowing it to rest for 10 minutes
before repeating with 1 minute on low power. If you
dont have a microwave, set the dough aside in
a warm place until doubled in size.
When the dough has risen to double its bulk, knead it
lightly and shape as required.
loaves, divide the dough in 2, roll or press the dough
into rectangles slightly longer than the tin. Roll up
tightly from the long edge (like a Swiss roll), tuck
the ends under and place, with the seam side down, into
a well-greased loaf pan. Cover loosely with a clean
cloth (or return to its plastic bag).
it has risen for about 10 or 15 minutes, cut diagonal
slashes in the top with a serrated knife.
until doubled then bake at 200°C for around 30 minutes,
until golden and sounds hollow when tapped on the bottom.
Divide the dough into 24 pieces. Roll each piece on
the bench so it resembles a frankfurter or cigar. Tie
into a granny knot and tuck the end underneath. Place
on a greased tray. When doubled in size brush gently
with beaten egg and sprinkle with poppy seeds. Bake
for around 20 minutes.
Substitute up to 1/2 the flour with wholemeal flour
and continue as for white bread.
Mixed seed bread
Use 3 cups white flour, 2 cups wholemeal flour and make
up 2 cups of mixed seeds. I use a combination of pumpkin,
sunflower, linseed, cracked wheat, sesame and poppy
seeds. Increase the yeast to 2 1/2 sachets. The dough
is much denser than for 'all flour' bread and will not
rise as much. The bread is delicious with cheese and
lovely toasted if you like dense, seedy breads.
Spicy fruit bread
Use 2 1/2 sachets yeast. Replace sugar with 1/2 cup
packed brown sugar. Add 1/2 cup currants, 1/2 cup raisins,
1/2 cup mixed peel and 1/2 cup sultanas. Mix into the
dry ingredients 3 1/2 teaspoons mixed spice, 3 1/2 teaspoons
cinnamon, 1 1/2 teaspoons all spice and 1/2 teaspoon
ground cloves. Use 1/2 cup of oil and add 2 eggs. Reduce
liquid to 1/2 cup each water and milk.