Ingredients:
225g (1 ½ Cups) Strong plain white flour or plain wholemeal
flour
1 level teaspoon salt
1 level teaspoon sugar
15g (1 level tbspoon) soft tub margarine
1 sachet (6g) easy blend dried yeast or fast action easy blend
dried yeast
150 ml (2/3 cup) warm water - NOT HOT!
What 2 Do:
Wash your hands thoroughly in soap and water.
Collect all the tools and ingredients together.
Put the flour in the mixing bowl and add the sugar and the
salt.
Add the margarine and rub into the flour using your finger
tips.
Add the dried yeast and stir into the flour mix
Add all the water at once to the flour mix and stir together using
the wooden spoon.
Use your hands as the dough gets tough and when it leaves the sides
of the bowl clean (add a little more flour if it is too sticky),
put the dough onto a floured surface.
Now the hard work! The dough will feel tight and lumpy and you must
'knead' it to make it smooth and stretchy. Push your hands into the
dough, gather it back into a ball, turn it slightly and then
repeat. Do this for about 5 minutes until the dough feels
smooth.
Shape the dough into your own design and place it on the greased
baking tray.
Cover the shape with the oiled cling film to stop it drying out and
then put the tray in a warm place so that the yeast can work and
make the dough rise. In winter this might be the airing cupboard,
or in summer the kitchen itself may be warm enough.
Now set the oven to 230°C/450°F/Gas Mark 8
When the loaf shape has about doubled in size (after about 30
minutes), remove the cling film and place the tray in the centre of
the oven.
Bake the loaf for 20-25 minutes. It should be golden brown and
sound hollow when tapped underneath.
Put the loaf on a wire rack to cool and the tuck in!
