1.25kg plain flour
2 teaspoons salt
1/4 cup sugar
30g compressed yeast
2 1/2 cups lukewarm water,
1/4 cups oil
Cream yeast with 1 teaspoon of the sugar, add 1 cup of the lukewarm water. Let stand 10 to 15 minutes until frothy. Sift flour, salt and remaining sugar into bowl. Make well in centrw of dry ingredients, add yeast mixture, remaining water and oil, mix until dough leaves bowl cleanly. Cover, let stand until doubled in bulk, approx. 1 hour. Remove from bowl, knead well; cover,let stand in warm place further 3/4 hour or until doubled in bulk again. This mixture will make two of the loaves shown on the card or any two of the breads shown on the divider card.
divide dough into 4 even pieces, shape each piece into a smooth ball. Place two balls side-by-side in two greased 23 cm x 12 cm (9 in x 5 in) loaf tins. Stand in warm place until dough reaches edges of tins, approx. 30minutes. Brush top with glaze. Bake in moderately hot oven 40 minutes or until cooked; cool on wire rack.
To make the plait shown on the divider card:
take half quantity of the dough and divide into three even pieces. Roll each piece into 30cm (12 in) length. Secure one end of each length, then plait lengths evenly, secure other end. Carefully lift plait on to lightly-greased oven tray. Stand in warm place until half-doubled in size, 15 to 20 minutes. Brush with glaze and sprinkle over poppy seeds or sesame seeds. Bake in moderately hot oven 35 to 40 minutes.
To make the buns shown on divider card:
take half quantity of dough and divide into 12 pieces. Knead each piece into smooth round shape. Place on lightly greased oven tray, stand in warm place until half-doubled in bulk, 10 to 15 minutes. Brush with glaze, sprinkle with poppy seeds or sesame seeds. Bake in moderately hot oven 15 to 20 minutes or until cooked.
Glaze: Beat together 1 egg-yolk and 1 tablespoon milk.
Section: Homemade breads, buns & scones
card number: 23