Method
Weigh out 1 kg of strong white flour into a mixing bowl, form a well in the middle and place in a very low oven to warm.
Meanwhile, measure half pint of boiling water into a heat proof container. Add the sugar and salt and stir until completely dissolved. Add half pint of cold water and stir.
At this point it is important to test the temperature of the liquid.
It should be about body temperature. You can use a thermometer if you have one, but I prefer to dip in my finger. The water should be comfortably warm. If its too hot for your finger, its too hot for the yeasts!
When you're sure the mixture is the right temperature, stir in the dried yeast.
Float 100ml of sunflower oil on top of the liquid and set the mixture aside in a warm place for the yeast to begin to work. Within a few minutes the yeast should froth and rise to the top of the oil. While you wait, prepare three baking sheets with a thin smear of sunflower oil and a dusting of flour and set aside. If the mixture hasn't changed after half an hour or so, the chances are that the yeast is dead. Discard the liquid mixture and try again.
Once you're sure the liquid mixture is "working" add to the warmed flour and mix to a dough.
SLEEVES UP!!
Turn the dough onto a floured surface and knead until smooth. (About ten minutes).
Return the dough to the bowl and cover with film or foil and leave in a warm place to rise for about one hour. The mixture should at least double in size.
Again turn out onto a floured surface and knead lightly.
The mixture will make two good sized batch loaves or 32 cobs or rolls. I usually make one loaf and 16 rolls.
Divide the dough in half, knead one half into an oval loaf shape and place onto a floured baking sheet. Divide the rest of the dough into 16 equal pieces, shape into rounds and place onto the remaining two floured baking sheets. Lightly brush the tops with egg white and sprinkle with poppy seeds.
Leave the divided and shaped dough in a warm place to rise again.
Once the dough has doubled in size, bake at 190 degrees C. for 15 to 20 minutes or until golden brown.
Oven's vary so baking times might differ. Test if your bread is done by turning over and tapping the bottom. It should be firm and sound hollow.
Weigh out 1 kg of strong white flour into a mixing bowl, form a well in the middle and place in a very low oven to warm.
Meanwhile, measure half pint of boiling water into a heat proof container. Add the sugar and salt and stir until completely dissolved. Add half pint of cold water and stir.
At this point it is important to test the temperature of the liquid.
It should be about body temperature. You can use a thermometer if you have one, but I prefer to dip in my finger. The water should be comfortably warm. If its too hot for your finger, its too hot for the yeasts!
When you're sure the mixture is the right temperature, stir in the dried yeast.
Float 100ml of sunflower oil on top of the liquid and set the mixture aside in a warm place for the yeast to begin to work. Within a few minutes the yeast should froth and rise to the top of the oil. While you wait, prepare three baking sheets with a thin smear of sunflower oil and a dusting of flour and set aside. If the mixture hasn't changed after half an hour or so, the chances are that the yeast is dead. Discard the liquid mixture and try again.
Once you're sure the liquid mixture is "working" add to the warmed flour and mix to a dough.
SLEEVES UP!!
Turn the dough onto a floured surface and knead until smooth. (About ten minutes).
Return the dough to the bowl and cover with film or foil and leave in a warm place to rise for about one hour. The mixture should at least double in size.
Again turn out onto a floured surface and knead lightly.
The mixture will make two good sized batch loaves or 32 cobs or rolls. I usually make one loaf and 16 rolls.
Divide the dough in half, knead one half into an oval loaf shape and place onto a floured baking sheet. Divide the rest of the dough into 16 equal pieces, shape into rounds and place onto the remaining two floured baking sheets. Lightly brush the tops with egg white and sprinkle with poppy seeds.
Leave the divided and shaped dough in a warm place to rise again.
Once the dough has doubled in size, bake at 190 degrees C. for 15 to 20 minutes or until golden brown.
Oven's vary so baking times might differ. Test if your bread is done by turning over and tapping the bottom. It should be firm and sound hollow.
Poppy Seed Bread
Ingredients
1 kg of strong white flour,
1 dst spn of granulated sugar
1 t spn salt
1 sachet dried yeast
1/2 pt boiling water
1/2 pt cold water
100ml sunflower oil
1 egg white
1tbl spn poppy seeds
Note
Be sure to use STRONG flour, as ordinary plain or SR flour has too little gluten for bread making.
1 kg of strong white flour,
1 dst spn of granulated sugar
1 t spn salt
1 sachet dried yeast
1/2 pt boiling water
1/2 pt cold water
100ml sunflower oil
1 egg white
1tbl spn poppy seeds
Note
Be sure to use STRONG flour, as ordinary plain or SR flour has too little gluten for bread making.
