Short Time Method White Bread Recipe
Your search for a winning Short Time Method White Bread recipe ends at this place. Was it you or the fragrance of Short Time Method White Bread that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 oz. (1 cake) fresh (compressed) yeast
1/2 pint 6 tablespoons warm water
25 mg. tablet ascorbic acid
1 1/2 lb. (6 cups) strong plain (all-purpose) flour
2 teaspoons salt
1/4 oz. (1/2 T) lard (shortening)
Milk to glaze
Directions
Cream the yeast with 2 tablespoons (3T) of the water.
Dissolve the ascorbic acid in the yeast liquid.
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining water.
Work to a stiff dough that leaves the sides of the bowl clean.
Turn onto a lightly floured surface and knead thoroughly until the dough is smooth, elastic and no longer sticky.
Shape into a ball, place in a bowl, cover and leave for 5 minutes.
With the point of a sharp knife, cut a cross on the top of the loaf and glaze with milk.
Place on a baking sheet and put inside a lightly oiled polythene (plastic) bag.
Leave in a warm place until doubled in size, about 45-50 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 45-50 minutes or until the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Dissolve the ascorbic acid in the yeast liquid.
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining water.
Work to a stiff dough that leaves the sides of the bowl clean.
Turn onto a lightly floured surface and knead thoroughly until the dough is smooth, elastic and no longer sticky.
Shape into a ball, place in a bowl, cover and leave for 5 minutes.
With the point of a sharp knife, cut a cross on the top of the loaf and glaze with milk.
Place on a baking sheet and put inside a lightly oiled polythene (plastic) bag.
Leave in a warm place until doubled in size, about 45-50 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 45-50 minutes or until the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
