Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017


Cooking time: 
15-30 minutes
makes 1x small loaf
Preparation time: 
1-2 hours
  • 250g Strong White Flour
  • 30g Billington’s Golden Caster Sugar
  • ½ tsp salt
  • 60ml Just Milk, skimmed, warmed
  • 2 eggs, large
  • 2 ½ tsp ast action yeast
  • 100g Stork tub, softened
  • 1 egg (for egg wash)

Scales, Oven thermometer, large mixing bowl, jug, knife, measuring spoon, clingfilm, spoon, fork, pastry brush

  • Oven Temp: 200c (fan)/220c/Gas Mark 7
  • Place the flour, salt, sugar and yeast in a large mixing bowl and stir to combine
  • In a jug beat together the eggs and milk.
  • Make a well in the centre of the dry ingredients and pour in the milk/egg mixture.
  • Gently combine the two to form a sticky dough.
  • Cover with clingfilm and set to one side to rest for 15 minutes.
  • Once rested knead the dough lightly in the bowl by folding in the edges of the dough to the centre.  This should take you no more than 30 seconds.
  • Rest again for 15 minutes and repeat the folding in technique of kneading.
  • Rest for 15 minutes.
  • Using your fingertips break up the softened butter and add the lumps to the dough.
  • Fold in the dough lightly around the butter to begin to combine.
  • Rest for 15 minutes.
  • Repeat the folding in kneading process until the butter is fully incorporated into the dough.
  • Transfer the dough to a lightly floured work surface and split into three equal pieces.
  • Shape each into a ball and set into the loaf tin.
  • Cover with clingfilm or a clean tea towel and set in a warm draught free position to rise for 45 minutes or until nearly doubled in size.
  • Beat the egg for the egg wash and brush liberally over the top of the loaf.
  • Bake in the oven for 20-25 minutes.
  • Allow to cool slightly in the tin before transferring to a wire rack to cool completely.
  • Serve.