Wright's premium white bread mix
90p (£1.80 per kg)
Wheat Flour, Dried Yeast, Salt, Vegetable Oil, Chickpea Flour, Dextrose, Flour Treatment Agent: Ascorbic Acid
Preparation & Storage
- Premium White Bread Recipe (Makes 1 loaf or 10 rolls) All you need is: 500g Wright's bread mix and 320ml of lukewarm water. Hand Baking 1. Place mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough. 2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes. 3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin. (For rolls divide into 10 small balls.) Cover with a damp clothor clingfilm and leave to rise in a warm place until the dough has doubled in size for 30-40 minutes. Pre-heat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8. 4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack. Machine Baking Add the bread mix and water according to the following size machines: Machine Size: 400g (1lb), Bread Mix: 250g, Water: 160ml Machine Size: 600g (1.5lb), Bread Mix: 350g, Water: 230ml Machine Size: 800g (2lb), Bread Mix: 500g, Water: 320ml Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours. For more details: www.wrightsflour.co.uk
Store in a cool, dry place…Freezing: The baked product is suitable for home freezing when cooked as instructions.
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