150ml cold water
100ml boiling water
125ml sour cream cold from the fridge (used mostly sour cream and added nat yoghurt to make up quantity).
2 tsp fine salt
2 tsp caster sugar
2 ½ tsp instant dried yeast
550g Baker’s flour
Add boiling water and cold water to TM bowl.
Add sour cream, salt, sugar and yeast.
Mix
10 secs/speed 2. Didn’t seem warm enough so I:
1 min/37C/speed 2.
Add flour then knead
Interval speed/4 mins.
Leave in bowl for 1 hour.
Brush base and sides of a large bread tin with oil and line.
Lightly dust your bench with a little flour, drop dough from bowl onto bench. If there’s any remaining dough caught on blades, put bowl back on machine and quickly turn up to
speed 6 for 2-3 secs to flick off the dough. Remove blades and scoop out any dough.
Pat dough out to about 2 cm thick. Roll it up tightly like a scroll and squish it seam side down into the tin. Cover tin with a clean tea towel and set aside to rise until increased in size by ½ - ¾ .
Heat oven 200C/180C fan.
Dust top of loaf with flour and bake about 45 mins.
Remove and allow to cool.
Love this as a toasting bread.
