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To Make the Dough:

  • Strong Flour 500 g
  • Caster sugar 25 g
  • Yeast 25 g
  • Salt 10 g
  • Semi skimmed milk 140 ml
  • Egg 100 g
  • Butter 220 g
  1. Advanced Preparation:

    • Preheat an oven to 200 C°.
  2. To Make the Dough:

    • Sieve flour, sugar & salt together into mixing bowl.
    • Warm the milk then add yeast, dissolve completely then beat eggs, into flour and mix to a smooth dough.
    • Add softened butter gradually.
    • Place into an oversized bowl and cover with clingfilm 3 times and allow to prove overnight in the fridge.
  3. To Shape:

    • Heavily flour the work surface and remove the dough from the proving bowl.
    • Knock back the dough and divide into 100g balls; shape and place into floured loaf tins (approx 4 balls).
    • Allow the balls to prove until double in size.
    • Egg wash with yolk, salt & water.
  4. To Bake:

    • Bake for approx 10 min. at 200°C then lower temperature to 180°C.
    • Remove from oven when top, sides & bottom are brown and sound hollow when tapped.
    • Place on a wire rack to cool completely.
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To Make the Dough:

  1. Advanced Preparation:

    • Preheat an oven to 200°C.
  2. To Make the Dough:

    • Sieve flour, sugar & salt together into mixing bowl.
    • Warm milk and add the yeast, dissolve completely beat in the eggs and add into flour and mix to a smooth dough.
    • Add softened Meadowland gradually.
    • Place into an oversized bowl and cover with clingfilm 3 times and allow to prove overnight in the fridge.
  3. To Shape:

    • Heavily flour the work surface and remove the dough from the proving bowl.
    • Knock back the doughand divide into 100g balls.
    • Shape and place into floured loaf tins (approx 4 balls).
    • Allow the balls to prove to double in size.
    • Egg wash with yolk, salt & water.
  4. To Bake:

    • Bake for approx 10 min. at200°C then lower temperature to 180°C.
    • Remove from oven when top, sides & bottom are brown and sound hollow when tapped.
    • Place on a wire rack to cool completely.