Short Time Bread
|Fresh yeast/1/4 ounce dried yeast||1⁄2 Ounce (15 Gram)|
|Ascorbic acid tablet||1 (Buy From Chemist, 25 Mg Vitamin C)|
|Warm water||1⁄4 Pint (150 Milliliter)|
|Strong plain flour||8 Ounce (225 Gram)|
|Margarine||1⁄2 Ounce (15 Gram)|
|For wholewheat or brown|
|Whole-wheat flour/Half whole-wheat and half white||8 Ounce (225 Gram)|
1. In a cup, blend yeast, crushed Vitamin C tablet and half of the water. If using dried yeast, add sugar too.
2. Rest the yeast mixture for 15 minutes until it is activated and becomes frothy.
3. Grease a baking sheet with oil or butter and dust lightly with flour.
4. Preheat the oven to 425° F / 220° C.
5. In a large mixing bowl, sieve flour and salt together.
6. Add fat cut into small cubes.
7. With your fingertips, rub the margarine until the flour resembles cake crumbs.
Pour the activated yeast liquid the flour and mix well using a spatula.
Add sufficient warm water to make a soft, sticky and beatable dough.
Using a wooden spoon beat the dough to bind together.
Turn the dough out on to a flour dusted board and knead until soft and elastic.
Cover the dough with a clean kitchen towel and rest for 5 minutes.
Using a cutter, divide the dough into equal portions and shape into bread buns in which ever shape you like.
8. Arrange the shaped breads on the greased baking tray. Cover with a damp cloth and leave in a warm place to rise for 45 minutes or until doubled in size.
9. Brush the breads with milk or egg for a nice golden colour.
10. Place the baking tray on the middle level of the preheated oven and bake the breads for 20 minutes or until golden brown.
11. Remove from oven and rest for 15 minutes on a wire rack before serving.