Ideal for working families
Tips:
• For inexperienced cooks, if your kitchen is quite a cold room especially during the winter months and your loaf tin is cold when taking it out of the cupboard, warm it up by rinsing it in hot water, helps.
• Also it is hard to make a sandwich loaf using a bread tin as most of 2lb loaf tins sold in the shops are quite shallow. To overcome this, I have discovered the “Falcon’s Bake-o-Glide Multigrade Loaf Tin One-Liner” to line the tin.
Initially, you might have to trim the Loaf Tin One-Liner to fit the base of the loaf tin but leave enough height on the sides to enable the dough to rise in a shape similar to a supermarket sandwich loaf
• For those without an Airing Cupboard an alternative solution is to switch on the oven - on very slow heat (apx 50°C / Gas mark under ¼)
• Ideally if you are using an oven it is preferable with the internal light switched off plus and a towel on the rail outside the oven door to blackout any direct sunlight.
Ingredients
30g/1oz fresh yeast or 1tsp dried yeast
300ml/½ pint soya milk
450g/1lb strong white flour
1 tsp salt (preferably ground sea salt)
25g/1oz butter/margarine
Other utensil: silicone mat for hand kneading, sprinkled with flour
Tip: If you freeze fresh yeast – defrost the required amount before preparing the recipe. Before pouring the defrosted yeast into the TM Jug, dissolve & mix it with a little of the milk to get a creamy liquid.
Method:
Put the flour and the salt and butter in the TM Bowl. Mix the ingredients together, Speed 8 / 15 seconds.
Pour in the yeast liquid and the rest of the soya milk. Mix the ingredients for Speed 3 / 15 seconds.
Set the timer for 1½ minutes, put the Speed Dial to lid locked position and press the Dough button. (Keep an eye on the machine that it doesn’t wobble off the table during the kneading process).
Remove the TM lid and undo the base unit. Turn the TM upside down onto a lightly-floured silicone mat. Allow the dough to drop out with the blade.
Remove the blade. Knead until the dough is smooth and elastic and place it into the lined loaf tin.
Prick the dough in the tin with a fork to ensure enough air has gone through.
Place the dough in a warm cupboard or into the oven on low heat for the dough to rise.
When the dough has risen to the acquired height, raise the oven temperature up to 180°C / Gas marked 4 and bake for 30 minutes.
