Cookbook

29
Quick Bread
1
Prep  minutes / Cook  minutes
2
Makes  loaf
 teaspoons active dry yeast
 tablespoons sugar
 tablespoons olive oil
 teaspoon salt
ml water
Bread flour g ( cups)
 tablespoon milk powder
Flour extra
Method
Add yeast, sugar, olive oil, salt and water to a large bowl;
stir until combined.
Assemble mixer using the dough hook. Add flour and
milk powder to mixer bowl. Turn mixer to FOLDING/
KNEADING setting; add yeast mixture and knead for
– minutes until smooth and elastic.
Place dough into a lightly oiled bowl, cover and rest in a
warm draught free place for  minutes or until dough has
doubled in size. Turn dough out on a floured surface and
knock back (punch) the dough to remove excess air, shape
into a tight ball. Dust with extra flour.
Cover with a clean towel and allow to rise again for about
 minutes until doubled in size.
Preheat oven to C fan forced.
Once doubled in size, cut three shallow slits with a sharp
knife on the top of the loaf.
Bake in oven for – minutes or until golden brown and
hollow when tapped on the top.
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