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Don't make this bread, I started baking this 6 months ago and now, I have to do it at least once a week as, it tastes far better than the crap you get in the shops.
Wholemeal strong flour 800g
Strong Plain flour 800g
Yeast dry active 1tsp
Ascorbic acid 1/4 tsp
Butter 36g
Salt 4tsp
Fructose 3tsp
Whey Protein Plain 60g
Water 900ml
1. activate yeast by mixing in 500ml hand hot water and 2tsp of fructose for 15mins
2. mix all other ingredients in large plastic bowl when dry
3. add 400ml hand hot water + yeast and mix
4. knead for 10mins
5. lightly oil dough ball and cover bowl with damp cloth and let double in size
6. knock all air out and knead for 5mins
7. split into 3 800g oiled bread tins and cover with oiled cling film and let double in size
8. cook at 200 centiegrade for 30mins
9. allow to cool on wire rack and put in old bread bags freeze 2 loaves and eat one ENJOY(YOU CAN DIVIDE THIS BY 3 TO TRY ONE LOAF)
THE WHEY PROTEIN IMPROVES THE TEXTURE ALOT.
Wholemeal strong flour 800g
Strong Plain flour 800g
Yeast dry active 1tsp
Ascorbic acid 1/4 tsp
Butter 36g
Salt 4tsp
Fructose 3tsp
Whey Protein Plain 60g
Water 900ml
1. activate yeast by mixing in 500ml hand hot water and 2tsp of fructose for 15mins
2. mix all other ingredients in large plastic bowl when dry
3. add 400ml hand hot water + yeast and mix
4. knead for 10mins
5. lightly oil dough ball and cover bowl with damp cloth and let double in size
6. knock all air out and knead for 5mins
7. split into 3 800g oiled bread tins and cover with oiled cling film and let double in size
8. cook at 200 centiegrade for 30mins
9. allow to cool on wire rack and put in old bread bags freeze 2 loaves and eat one ENJOY(YOU CAN DIVIDE THIS BY 3 TO TRY ONE LOAF)
THE WHEY PROTEIN IMPROVES THE TEXTURE ALOT.
