Nutritional Info

Nutrition Facts

Serving Size 1 (5g)

Calories 34
Calories from Fat 24 (70%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 3.5mg 0%
Potassium 2.9mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 0.3g 1%

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Recipe Description
This recipe creates enough dough to prepare 4 loaves of yeast bread. Enough for the family, with plenty left over to share with friends.
Prep time
2 hr
Cook time
30 min
Ready In
2 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Cup(c)  white vegetable fat
1/2 Cup(c)  unbleached white bread flour
1 Tablespoon(T)  salt
3/4 Cup(c)  tepid water
2 Teaspoon(t)  caster (superfine) sugar
1 Ounce(oz)  fresh yeast

Preparation

Cream the yeast and caster sugar together in a measuring cup. Add about 2/3 cup of the measured liquid and leave in a warm place for about 10 minutes to froth up. Meanwhile, mix the salt into the flour and rub in the fat. Using an electric mixer with a dough hook attachment or working by hand with a mixing bowl, add the yeast mixture and remaining liquid to the flour, and work it in to make a firm dough which leaves the bowl clean. Knead well on a floured surface, or in the mixer, until the dough has become firm and elastic. Return to the bowl, cover lightly with a dish towel and leave in a warm place to rise for an hour, or until it has doubled in size. The dough will be springy and full of air. Meanwhile oil four, 1 pound loaf tins. Turn the dough out on to a floured work surface and knock back (punch down), flattening it out with your knuckles to knock the air out. Knead lightly into shape again, divide into four pieces and form into loaf shapes. Place the dough in the loaf tins, pushing down well to fit into the corners, then leave to rise again for another 20 to 30 minutes. Meanwhile, preheat the oven to 450° F. When the dough has risen just above the rims ofthe tins, bake the loaves in the center of the oven for 30 minutes, or until browned and shrinking a little from the sides of the tins. When turned out and rapped underneath they should sound hollow. Cool on wire racks then slice and serve.

Additional notes

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Basic Yeast Bread Loaves
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