Tag: Basic

Raisin Breads

Makes: 2 Raisin Breads   Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes    Baking Time: 25 – 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
60 ml Cold water ( ¼ cup )
2 Large eggs, beaten
150 g Seedless raisins ( 250 ml ), soaked in
warm water and drained
Milk, to brush
Sugar, to sprinkle

Method

  1. Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix the warm milk, water and beaten eggs together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.
  3. Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, press flat and add the raisins. Work the raisins in until well distributed. Cover and rest for 5 minutes.
  5. Divide the dough into 2 equal pieces, roll out into a rectangle, about 20 cm long and the width of the pan.
  6. Roll the dough up in the width and place the roll, with the seal, towards the bottom into 2 lightly greased1-litre-bread pans.
  7. Cover with greased plastic and rise in a warm place for about 30 – 35 minutes.
  8. Brush with milk, sprinkle with sugar and bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.

Hint

For a crunchy top crust – brush once
again with milk and sprinkle with sugar
after 10 minutes of baking. Continue
the baking as per the recipe.

Potato Bread

Makes: 2 Potato Breads    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes    Baking Time: 25 – 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
500 ml Mashed potato ( 2 cups )
10 ml Salt ( 2 tsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Olive oil ( 2 tbsp )
125 ml Warm milk ( ½ cup )
200 ml Lukewarm water ( ¾ cup )
Water, to brush
Flour, to sprinkle

Method

  1. Mix the cake flour, mashed potato and salt together.
  2. Add the Anchor Instant Yeast and mix.
  3. Mix the olive oil, milk and water together and add to the flour mixture to form a soft dough.
  4. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down, divide into 2 equal pieces and roll dough into a round ball with both hands around the dough. Place onto a greased baking tray, cover with plastic and rise in a warm place for 30 minutes.
  6. Brush the top with water, sprinkle with flour and make cuts over the top, with a sharp knife.
  7. Bake in a preheated oven at 200 °C / 400 °F
    for 25 – 30 minutes, or until golden.

Milk Loaf

Makes: 1 Milk Loaf   Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 30 – 35 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
30 g Margarine ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
185 ml Warm milk ( ¾ cup )
125 ml Cold water ( ½ cup )

Method

  1. Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
  2. Add the Anchor Instant Yeast and mix. Add milk and water to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 12 equal pieces and roll each piece into a round ball.
  5. Place the 12 balls into a greased 1.5-litre-bread pan along side each other.
  6. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  7. Bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.

Brown Bread

Makes: 1 Brown Bread    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 30 – 35 minutes

Quick, easy and healthy brown bread recipe. Simply delicious and fool proof.

Ingredients

500 g Brown bread flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Oil ( 2 tbsp )
330 ml Lukewarm water ( ± 1⅓ cups )

Method

  1. Mix the brown bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil and the lukewarm water together and add enough lukewarm water to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
  5. Roll up into an oblong bread and place onto a greased baking tray, OR roll the dough up and place, seal towards the bottom, into a greased 1.5-litre-bread pan.
  6. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  7. Brush with water and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
  8. Tap the top of the bread with the knuckles, a hollow sound indicates that the bread is baked.

Basic White Bread

Makes: 1 Basic White Bread    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 30 – 35 minutes

Nothing beats the smell of home-baked bread, try this bread recipe and you will never buy store-baked bread again.

Ingredients

Wheat and flour

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
30 g Margarine ( 2 tbsp )
320 ml Lukewarm water ( ± 1⅓ cups )

Method

  1. Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
  2. Add the Anchor Instant Yeast and mix. Add enough lukewarm water to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
  5. Roll the dough up and place seal towards the bottom into a greased 1.5-litre-bread pan OR shape into a shape of your choice and place on a greased baking tray.
  6. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
  7. Brush with water and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
  8. Tap the top of the bread with the knuckles, a hollow sound indicates that the bread is baked.

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