- 225g strong white (or mixture of strong wholemeal flour & strong white flour).
- 1/2 level teaspoon salt
- 2 tbsp (30ml) olive oil
- 1 x 6g sachet easy blend dried yeast.
- 150ml warm water
- Beaten egg & sesame seeds or poppy seeds for the topping.
Bread
Ingredients
- 225g strong white (or mixture of strong wholemeal flour & strong white flour).
- 1/2 level teaspoon salt
- 2 tbsp (30ml) olive oil
- 1 x 6g sachet easy blend dried yeast.
- 150ml warm water
- Beaten egg & sesame seeds or poppy seeds for the topping.
Method
1. Pre heat oven, Gas 7, 220 C. Grease a sandwich cake tin or flat baking tray or loaf tin.
2. Sieve flour and salt into a bowl. Stir in the easy blend yeast.
3. Measure 150mls warm water (you could put 50ml of boiling water into a measuring jug and add enough cold water to make up 150ml). Add the olive oil to the water.
4. Add most of the warm liquid to the flour and mix together, you may not need it all! The dough should be soft at this stage. It it seems too dry add a little more water.
5. Use your hands to gather the dough together. Knead on clean work surface for 10 minutes until smooth.
6. For bread rolls - divide into 6 pieces. Shape as required. Arrange the rolls on the greased tray.
7. Brush with beaten egg to glaze and sprinkle seeds on.
10. Leave in a warm place to rise. The rolls should nearly double in size.
11. Bake for 10 - 15 minutes until golden and they should sound hollow when tapped.
12. Cool on a wire cooling tray.
