125 grams Bread flour
125 grams Plain flour
1 tsp. yeast.
1 tbs. white granulated sugar.
30 grams salted or unsalted butter, cubed and softened.
210 ml. milk semi skimmed just warmed, above room temperature.
26 x 17 x 6 cm dish or pan to bake the bread ( buttered or oiled )
Large mixing bowl.
Step by step guide.
- Place all dried ingredients into the mixing bowl and stir together.
- Add the butter, using hands rub the butter into the dried ingredients.
- slowly pour the milk into the bowl stirring with a spoon mix until all ingredients are combined.
- Using your hands continue combining the dough.
- place the dough onto a floured surface and knead for 10 minutes.
- Put the kneaded dough into the oiled dish or pan, cover with film for approximately 30 minutes or till doubled in size.
- Take the dough from the dish/pan for a second time and knead for a further 10 minutes, shape to fit to the dish/pan. Cover the dough with film and allow to rise for a second time.
- When risen take of the film and place in the middle of preheated oven at 200 C and bake for 15 minutes, after this time cover the baking bread with some foil to protect from burning. bake for a further 10 minutes.
- When baked turn out onto a cooling tray.
- Allow to cool before cutting.
Wheat flour is the most popular and versatile flour and there are many different varieties:
White flour, otherwise known as plain or all-purpose flour, contains about 75 per cent of the wheat grain, with most of the bran and wheat germ taken out. It is commonly used for cakes, pastries and biscuits. When used in cakes it is combined with a raising agent such as baking powder or bicarbonate of soda. It is also used in quick breads like soda bread, producing a more densely textured loaf. White flour is usually artificially whitened but you can buy an unbleached variety if you prefer which is an off-white colour.
To make self-raising flour, mix 100g plain flour with 1 tsp baking powder. When making cakes or bread, it is essential you use plain or self-raising flour as stated in the recipe for successful results. You can also buy self-raising flour, which has the raising agent already added. Some recipes use both self-raising flour and an additional raising agent – this will give a lighter texture, and is usually added when the dough or batter is heavier than normal to give it additional lightness.
Wholemeal or whole-wheat flour
Wholemeal flour is made from the whole of the wheat grain. If the flour is steel-crushed, the wheat-germ is separated from the white part of the grain and returned to the white flour at the end of the grinding process. Wholemeal flour produces heavier results than white flour, so is often used in combination.
Strong white bread flour is made from ‘hard’ wheat varieties which are high in gluten. This makes it ideal for bread-making where dough needs to expand and rise well in order to produce a light loaf. Strong flour is not suitable for cake recipes. It usually needs to be kneaded well, and then relaxed in ‘rising’ or ‘proving’ stages to relax the gluten and increase the ‘stretch’ of the dough.
A ground wheat flour that looks like plain flour, but is a special grade, which is the perfect blend for making delicate pasta or noodles. Some chef’s use ’00’ flour to make pizza bases, too.
Some cake recipes replace part or all of the wheat flour component with rice, cornmeal, chestnut or other wheat-free flours, ground almonds or ground polenta. This provides a wealth of different textures and flavours, but as baking is an exact science, you cannot simply swap one for another, look for specific recipes containing these ingredients.
In an airtight container in a cool, dry place.
Christine Beard, the executive pastry chef instructor at the Pacific Institute of Culinary Arts, demonstrates three ways to cut butter into flour in order to create a crumbly dough for her yogurt scones.