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Machine Barley Bread

ingredients

2 1/2 cups (375 g) 13 oz strong white bread flour
2 1/2 cup (87 g) 3 oz barley flour
275 ml (10 fl oz) 1 1/4 cups water
2 tbsp oil
1 1/2 tsp salt
3 tsp caster sugar (superfine granulated)
2 tbsp dried skimmed milk powder or granules
1 tsp instant or fast-acting dried yeast
glaze to taste

method

1. Thoroughly mix together the two flours.

2. Pour the water into the breadmaker bucket, then add the oil and half the mixed flours.

3. Sprinkle with the salt, sugar and dried milk.

4. Cover with the remaining flour mix and mound the yeast into the centre.

5. Fit the bucket into the breadmaker and set to the basic white or No' 1 programme.

6. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.

7. If liked, brush with the selected glaze.

8. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.

What did you think?

10 people have helped to review this recipe. Thankyou!

Ingredient quantities don't look right
posted by Confused @ 08:34PM, 8/19/09
Something seems wrong here ...

2 1/2 cups (375 g) 13 oz strong white bread flour
2 1/2 cup (87 g) 3 oz barley flour

The density of these two flours is not so huge. Question is, should I follow weight (usual) or volume?
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