Hovis White Loaf Recipes

HOVIS WHITE LOAF RECIPE

Steps:

• In a large bowl, mix together the flour, (optional sugar) and salt, rub in the butter or margarine and then stir in the yeast.
• Stir in the water and mix into a soft dough by hand.
• Knead the dough for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead well for 10 minutes by hand.
• Shape the dough, then place in a greased 2lb tin or on a baking tray. Cover with a clean, damp tea towel. (this stops the dough drying out) and leave in a warm place until doubled in size (1:1/2-2 hours).
• Uncover and bake in an oven, preheated to 230C (450F, gas mark 8) for 30-35 minutes.
• Take the loaf out of the tin and cool on a rack. (the baked loaf should sound hollow when tapped underneath)

HOVIS GRANARY HAND BAKED BREAD

Steps:

• In a large bowl mix together the flour salt , butter and yeast.
• Stir in the water and mix into a soft dough.
• Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
• Let the dough rise for 1 hour or until double in size, covered and in a warm place.
• When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
• Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
• For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.

HOVIS (MALTED BROWN BREAD)

Steps:

• Preheat oven to 350°F and grease a 1-pound loaf tin well.
• Place all the ingredients in a large bowl and mix well together to form a thick batter.
• Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
• Turn out and leave to cool on a wire rack.
• Serve sliced, spread with butter.

CLASSIC WHITE LOAF

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.