I'm not sure if it has been my technique in the past, or if I had bad batches of flour, but since I switched to a 'very strong' white flour - so-called 'baker's grade', the loaves have risen far more than in the past. This is the first time I've actually had a loaf that looked anything like those the baker makes. See more.
This uses the recipe straight off the flour packet (adjusted for quantities).
This recipe does not call for a second proving of the dough, and is very quick from start to finish. I have since tried it using the standard knead twice - prove twice method, and it is better still. Also have made it with two-thirds this very strong white and one-third wholemeal - also very good.
Preheat the oven to Gas Mark 8 (445 F or 230 C). Grease and warm the baking tin(s) (2-pound tin - or 2 x 1pound). Mix the flour, salt and sugar in a bowl. Rub in the fat, or drizzle with the oil and mix in.
Stir in the yeast at the same time - this yeast is not mixed with water beforehand - though it still works if you do. Add the water and mix to a soft dough, knead for 10 minutes by hand - or use a mixer with the right hook on 1st speed. (I do all mine by hand; using a mixer seems to take just as long and provide more bits to wash up afterwards!).
Shape the dough. This is usually done by rolling it out to about eighteen inches long by 9 inches (45cm x 22cm), the latter being the length of a 2-lb loaf tin. Roll it up towards you and pop it into the tin with the seam downwards. Cover the tin with a cloth and leave in a warm place for about 25-30 minutes. By this time, it should have doubled in size.
Bake for about 30 minutes at the temperature noted above, by which time the bottom of the loaf should sound hollow when tapped. Turn out onto a cooling tray. That's it!
The funny thing about the whole extra rise bit is that the two flours I have been using are both from the same miller - Allinson's. Until now, I've been using the strong white - in a green packet. Now I'm using the very strong white in the brown/orange packet. The price difference is very small and well worth the extra for the extra puff it gives the bread (see piccies).
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