Recipes: Flour power

White oven bread loaf

Nothing beats the smell of freshly baked bread. This deliciously soft, yet crunchy loaf can be enjoyed with just a spread of butter or accompanied with your favourite sandwich fillings.

Preparation time: 50- 65 minutes
Cooking time: 30 minutes

Ingredients:

500g Schär Mix It! Universal

2tsp dried yeast

1tsp salt

1tbsp skimmed milk powder

1½tbsp sunflower oil

425ml hand-hot water

Method:

  1. Place the Schär Mix It! Universal into a large bowl; add the yeast, salt and milk powder. Using a metal spoon, mix together well.
  2. Add the oil and mix into the dry ingredients with a fork. Add the hand-hot water (1/3rd boiling, 2/3rd cold) and beat together with a wooden spoon until all the ingredients are combined and the mixture is smooth. Be careful not to over beat.
  3. Spoon the mixture into an oiled tin. Cover with lightly oiled clingfilm and place in a warm place for 45 minutes or until the dough has risen nearly level to the top of the tin.
  4. Pre-heat the oven to 200°/180°C Fan/Gas Mark 6. Once the oven has reached the desired temperature bake the dough for 40 minutes.
  5. Leave to stand in the tin for 2 minutes, then remove and allow to cool on a wire rack.

Remember:

Home-baked bread is at its best on the first day. We recommend freezing what you don't eat once the bread has cooled. Freeze for up to 1 month.

Note:

For best results, use an oiled loaf time that measure approx.  18..5 cm x 11.5 cm x 8.8 cm.

Italian Style Flatbread

This tasty flatbread is perfect served alongside pasta dishes or on its own as a starter with olive oil and balsamic vinegar.

Preparation time: 65 minutes
Cooking time: 25-30 minutes

Ingredients:

For the bread

375g Schär Mix It! Universal

1½tsp dried yeast

½tsp salt

1tbsp skimmed milk powder

1tbsp (mild) olive oil

350ml hand-hot water

For the filling

1tbsp olive oil

1 medium red onion

1 medium red or yellow pepper

6 tomatoes

8 green olives, chopped or sliced

4 stalks of oregano leaves

Method:

  1. Lightly fry the peeled and sliced red onion and peppers in a frying pan to soften.
  2. Combine the Schär Mix It! Universal, yeast, salt and skimmed milk powder together in a bowl. Add the oil and hand-hot water (1/3rd boiling, 2/3rds cold) and stir to make a smooth, stiff batter.
  3. Place half the batter into an oiled tin, layer on the red onion and peppers and sprinkle over half the oregano. Spoon over the remaining batter and top with the remaining filling ingredients. Cover with oiled clingfilm.
  4. Leave to prove in a warm place for 45 minutes or until the mixture has risen by half
  5. Pre-heat the oven to 200°/180°C Fan/Gas Mark 6
  6.  Remove the film, drizzle with a little more olive oil and bake in the pre-heated oven for 25- 30 minutes.
  7. Once cool, store in an airtight container in a cool place for up to 3 days. For best results, warm before eating.

Note:                

Use 1 small roasting tin or a square 20cm tin, greased. Baking parchment can be used if desired