Oven Temperature: 220ºC/435ºF/Gas 7
Cooking Time: 35 minutes
Quantity: 3 1lb (medium) loaves
This bread freezes well, so you can enjoy some now and freeze the rest for later. It is also delicious with added ingredients. Try: rosemary bread, sundried tomato & dried basil, olives, walnuts, mixed seeds (pumpkin, sunflower, hemp). Mix in the extra ingredients after kneading, then you can make 3 different loaves.
750g (1 1/2 lbs) strong white flour
750g (1 1/2 lbs) strong wholemeal flour
6tsp dried yeast (2 sachets)
Tiny bit of soya margarine (e.g. 1 tsp)
900ml (1 1/2 pints) hand hot water
1 tsp molasses
Sesame seeds or other seeds for the top.
1) Put flour, salt, and yeast in a bowl. Rub margarine into flour.
2) Dissolve molasses in the water and pour over flour.
3) Knead the dough on a floured board for 10 minutes until stretchy.
4)Divide dough between warm, greased bread tins.
5)Brush tops with soya milk and sprinkle sesame seeds over the top.
5)Leave in a warm place to rise for about 30 minutes. You can cover with a slightly damp tea towel.
6)Cook for about 35 minutes at 220ºC/435ºF until a loaf sounds hollow if you knock on the bottom. Cool on wire cooling rack.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.