HOVIS GRANARY HAND BAKED BREAD
I got this recipe from a flour packet sold here in UK (brand name "Hovis"), I haven't made it yet but intend to.I had to add some step as it was missing from the original. The serving size is a estimate.
Provided by Malu8033
Categories Yeast Breads
Time 1h53m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix together the flour salt , butter and yeast.
- Stir in the water and mix into a soft dough.
- Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
- Let the dough rise for 1 hour or until double in size, covered and in a warm place.
- When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
- Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
- For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.
Nutrition Facts : Calories 301.1, Fat 2.5, SaturatedFat 1.2, Cholesterol 4.5, Sodium 340.7, Carbohydrate 59.9, Fiber 2.3, Sugar 0.2, Protein 8.3
GRANARY BREAD
This is a simple one rise bread. It makes great sandwich bread and has a wonderful nutty flavor when toasted.
Provided by April410
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 13
Steps:
- Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
- Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
- Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
- Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
- Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
- Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
- Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
- OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
- Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
- NOTE: This can all be done with your upright mixer and a dough hook.
Nutrition Facts : Calories 95.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 181.9, Carbohydrate 14.7, Fiber 1.8, Sugar 0.5, Protein 3.8
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