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* 25g (1 oz) Stork margarine
* 675g (1 1/2 lb) strong plain flour, sieved
* 2 x 5ml spoons (2 teaspoons) salt
* 1 x 5ml spoon (1 teaspoon) sugar
* 25g (1 oz) fresh yeast, blended with
* 400ml (14 fl oz) warm water (25°C-27°C, 78°F-82°F) and
* 25mg ascorbic acid, crushed
* Beaten egg, or milk to glaze

OVEN: Pre-heat to very hot (230°C, 450°F, Gas No. 8)
SHELF: Middle
1. Grease a polythene bag and 1 kg (2 lb) loaf tin.
2. Rub Stork into dry ingredients. Pour in blended ingredients and work into a dough with a palette knife.
3. Turn out onto a lightly-floured surface and knead well for 10 minutes.
4. Place in polythene bag and rest for 5 minutes.
5. Remove dough from bag, stretch to a rectangle the width of tin. Fold into three and turn over with the seam underneath.
6. Smooth over top, tuck in ends and place in tin.
7. Return tin to polythene bag and leave to prove at room temperature for 45-60 minutes.
8. Remove polythene bag and brush with beaten egg or milk. Bake loaf in the pre-heated oven for 30-35 minutes, turn onto baking sheet and cook for a further 5 minutes until golden brown and sounding hollow when tapped underneath. Turn out and cool on a wire tray.
NB: This quantity of dough will make:
(a) 2 x 450g (1 lb) loaves - divide dough in two and shape as above in 2 x 450g (1 lb) loaf tins. Bake for 25-30 minutes.
(b) Approximately 20 rolls - divide dough into 20 equal pieces and roll each into a ball with palm of hand.
NB: Cover with greased polythene and leave to prove for 20-25 minutes. Glaze. Place on a lightly-greased baking sheet, about 2.5cm (1 inch) apart. Bake for 15-20 minutes.

Preparation time: 25 mins (excluding rising and proving)
Cooking time: As above