Hard Dough Bread
By HyacinthRose
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Ingredients
- 1 1/2 lbs strong
- plain flour
- 1/2 oz. fresh yeast or
- 1 rounded tsp. dried yeast
- 2 tsp. salt
- 1 tsp. sugar
- 1/2 pint warm water
- (Commercial hard dough bread recipe includes 30 grams (2 tbsps. shortening and the same amount of egg white (optional)
- Set oven at 230°C or 450°F. It takes 40 minutes for the loaf to bake. All ingredients and utensils should be warmed to assist the fermentation.
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Dissolve the yeast in some of the liquid and add 1 teaspoon sugar. Leave it to stand in a warm place for 10 minutes. This activates the yeast and starts the fermentation process.
2. Sieve the flour and salt. Rub in the fat if being used.
3. Add the yeast liquid and the rest of the liquid all at once.
4. Mix quickly to a soft dough which is elastic and pliable.
5. Knead the dough vigorously either by hand or in an electric mixer, using dough hook. Kneading ensures thorough distribution of yeast in the dough so that it is in contact with the natural sugars in the flour. It also helps to develop the gluten so that it is capable of stretching during fermentation.
6. Cover the dough with a damp cloth to prevent the formation of a skin and leave it to rise or 'proof' in a warm place for 1 to 2 hours. During this time the process of fermentation takes place. The temperature inside the dough should be about 25°C (77°F) to work efficiently.
7. Knock back (punch) the dough by kneading it again to bring the yeast into contact with more of the flour.
8. Shape the dough into loaves or rolls. Place in the appropriate grease tin and leave to rise again for 40 minutes so that more Carbon Dioxide gas is produced.
9. Bake according to directions until risen, set and golden brown in colour.
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