Hardough Bread Food

HARDOUGH BREAD

Steps:

• Dissolve the yeast in some of the water(1/4 cup) and add 2 teaspoons sugar. Leave it to stand in a warm place for 10 minutes.
• Sieve the flour ,1 tsp sugar and salt. Cut the shortening into the flour.
• Add the yeast mixture and the rest of the water all at once.
• Mix quickly to a soft dough which is elastic and pliable.
• Knead the dough vigorously either by hand or in an electric mixer, using dough hook. At least 8 to 10 minutes.
• Cover the dough with a damp cloth to prevent the formation of a skin and leave it to rise or 'proof' in a warm place for 1 hour.
• Knock back the dough by kneading it again for a minute.
• Shape the dough into loaves or rolls. Place in the appropriate greased tin and leave to rise again for 40 minutes.
• Bake in a 450 degrees F. oven for about 30 to 40 minutes or until golden brown and sound hollow when tapped. Cool on racks.

HARD DO BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.