White Bread And Rolls
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
60 g
Rice Flour1 tbsp
Salt30 g
Yeast (fresh)3.75 cups
Water (warm)3 cup
Brown Ale4 tsps
Clear Honey (warmed)Directions:
1
Mix the flours and salt in a warm bowl
2
Blend the yeast to a cream with a little of the water, then mix in the ale, honey, and 2 1/2 cups of the remaining water
3
Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere
4
On a board or work-top, knead the dough for about 8 minutes
5
Shape into a ball
6
Oil the inside of the bowl, add the dough, and cover it loosely with oiled greaseproof paper
7
Leave in a warm place to double in bulk
8
Punch down the dough and cut it in half
9
Shape 1/2 into 2 equal sized round loaves and the other half into rolls
10
Make a cross-cut in the top of each loaf
11
Place on oiled baking sheets, well apart, cover loosely with oiled greaseproof paper and leave to proof in a warm place
12
Preheat the oven to 450 degrees F
13
Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes
14
Remove from the oven and cool slightly before serving