CLASSIC BREAD & ROLLS RECIPES
Bliss Classic Bread Loaf
(Makes 1 large loaf)
(1) Into the bowl of a stand mixer put:
-2 large eggs (#7)
-5 ml cider vinegar
-60 ml oil
-350ml cool water
-12g yeast
(2) Mix until blended then add 500g of Classic Bread Mix. Mix for 1 minute on low. Scrape the sides of the bowl then increase the speed to 4. Beat well for 4 minutes.
(3) Cover and leave to rise in a warm place until doubled in size.
(4) Once risen beat down to deflate. Using a wet spoon put into a greased loaf tin, approximate size of 23x 13 x7cm.
(5) Push the dough down well into the corners with a wet scraper and then flatten the top.
(6) Cover loosely and leave to rise in a warm place 10-15 minutes. Ideal internal dough temp should be close to 25°C. It will continue to rise as it bakes.
(7) Bake 190°C fan bake 70 minutes. Let stand for 5 minutes then turn out of the tin to cool on a wire rack. Resist the temptation to slice while too warm as will be sticky.
Bread Rolls
Makes 12 bread rolls.
(1) Into the bowl of a stand mixer put:
-2 large eggs (#7)
-5 ml cider vinegar
-60 ml oil
-350ml cool water
(1) Mix until blended then add 500g of Classic Bread Mix. Mix for 1 minute on low. Scrape the sides of the bowl then increase the speed to 4. Beat well for 4 minutes.
(2) Cover and leave to rise in a warm place until doubled in size.
(3) Once risen beat down to deflate. Using a wet spoon or an ice cream scoop, put into 12 x greased muffin tins
(4) Leave to rise in a warm place 10 -15 minutes. Ideal internal dough temp should be close to 25°C.
(5) Bake 190°C fan bake 30 minutes. Let stand for 5 minutes then turn out of the tins to cool on a wire rack.
Enjoy!
Spiced Fruit Bread
To one bag of the Classic bread mix.
Add :
- 10g brown sugar
- 5 g cinnamon
- 2g ground cloves
- 12 g ground mixed spice
Follow the instructions for mixing in the wet mix. Once it has been mixed for 2-3 minutes add 160g of preferred dried fruit. Mix just to combine so the fruit doesn’t get “mushed”.
Follow the instructions for rising and baking. However reduce the oven temp by 10°
Note: The fruit will slow down the rising time . Allow the dough to rise up to half an hour. It will continue to rise once baking.