White Bread and Rolls

Total Time:
1 hr 50 min
Prep:
1 hr 25 min
Cook:
25 min

Yield:
2 round loaves and 8 to 10 rol
Level:
Advanced

Ingredients
  • 2 pounds and 14 ounces unbleached strong white flour
  • 2 ounces rice flour or corn flour
  • 1 tablespoon salt
  • 1 ounce fresh yeast
  • 3 3/4 cups warm water
  • 3/4 cup brown ale
  • 4 teaspoons warmed clear honey
  • Oil, for greasing
Directions
  • Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a little of the water, then mix in the ale, honey, and 2 1/2 cups of the remaining water. Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere. On a board or work-top, knead the dough for about 8 minutes. Shape into a ball. Oil the inside of the bowl, add the dough, and cover it loosely with oiled greaseproof paper. Leave in a warm place to double in bulk.

  • Punch down the dough and cut it in half. Shape 1/2 into 2 equal sized round loaves and the other half into rolls. Make a cross-cut in the top of each loaf. Place on oiled baking sheets, well apart, cover loosely with oiled greaseproof paper and leave to proof in a warm place.

  • Preheat the oven to 450 degrees F.

  • Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes. Remove from the oven and cool slightly before serving.


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