• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 200g high-protein flour
  • 120g plain flour
  • 1/8 tsp salt
  • 2g bread improver
  • 3g instant yeast
  • 1 tsp castor sugar
  • 190ml lukewarm water
  • Glaze (combined)
  • 100ml water
  • ½ tsp salt


  1. Sift flour into a mixing bowl. Add salt and bread improver. Stir in instant yeast and sugar to mix. Pour in water gradually and mix to a pliable dough.
  2. Remove dough onto a lightly floured table top and knead until smooth and firm. Return dough to the mixing bowl and cover with a damp tea towel. Leave aside to prove for 50-60 minutes, until doubled in size.
  3. Divide dough into two equal portions. Roll each into a long sausage and place on a lightly greased baking tray. Cover with cling film and leave to rest for another 30-35 minutes until doubled in size.
  4. Make several diagonal slits on the surface of the long sausage dough. Brush with glaze.
  5. Bake in a preheated 210°C oven for 15 minutes. Remove loaves from oven and brush with glaze again, then reduce oven to 200°C. Bake for 5-10 minutes until the loaves are crisp on the surface. Cool on wire racks.
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