Quick Basic Bread Dough

Quick Basic Bread Dough

from Slim Essentials, a WW book from a few years back.

Makes 4 x 1lb loaves

Freezing recommended

1 tsp oil

30g fresh yeast

1.5kg strong white flour, warmed

2 tsp salt

approx 900ml hand hot water

100mg vitamin C tablet crushed

1 tbsp skimmed milk

Grease 4 x 1lb loaf tins with the oil

Blend the yeast with 300ml hand hot water.  Add crushed Vitamin C tablet

Stir the yeast mixture into the flour and salt adding enough water to make a firm dough.

Knead for 10 mins until smooth and elastic.  Shape as required and put into warmed loaf tins.  Brush with milk. Leave to rise in a warm place for 45 mins.

Preheat oven to Gas 8/230ºC/450ºF.  Bake the bread for 25-30  mins for 1lb loaves.  When cooked the bread should sound hollow when the base is tapped.

Notes:

Using a crushed Vitamin C tablet speeds up th ebreadmaking process, so proving is not required.

If using dried yeast use 15g instead of 30g fresh yeast.  When blended with warm water allow it to become frothy, about 10 mins, before adding to the flour and salt.

If using easy blend yeast mix directly into the flour. (Check packet instructions)

Make sure the ingredients and equipment are warmed before use for best results.  Work in a warm kitchen without cold draughts.  Water used should be hand hot.

Best results are acheived when using 4 x 1lb loaf tins.  If using 2 x 2lb tins, allow 40-45 mins baking time.

Use the dough for pizza bases and bread rolls.  Allow 15-20 mins cooking time for rolls.

Notes

I estimate points for the recipe to be 76, so if you make 4 loaves they are 19 points each.  Points per slice will depend on the size of your slice/doorstep!