- Parrot climbing and standing wooden frame Marriage's Very Strong Canadian White Flour

Preparation Time15 minutes plus proving timeBaking TimeSmall loaves20-25minutesLarge loaf30-35 minutesMakes 2 Small Loaves or 1 Large LoafIngredients500g very strong white100% canadian flour7g dried fast action yeast (or 14g fresh yeast)10g fat or olive oil7g sea salt300ml lukewarm waterRecipe TipFor homemade pasta: use 100g very strong white 100% Canadian flour and 1 medium egg for each generous serving. See our website for a full recipe.MethodBaking by Hand1. Grease the bread tin(s). Place the flour, salt, yeast and fat into a large mixing bowl. Mix the fat through the flour and make a well in the centre of the flour mixture.2. Add most of the water to the well, keeping a little in reserve, and mix to a soft dough. Add the remaining water if necessary.3. Tip the dough onto a table and knead for 8-10 minutes.4. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 minutes.5. Split the dough into two pieces if desired. Mould the dough round and fold to the shape of the tin(s). Place the dough piece into the tin, seam down, cover with oiled cling film or a damp tea towel. Put in a warm place and allow to rise about 1cm above the tin. This will take 45-60 minutes.6. Uncover and bake in a preheated oven, 220°C fan/240°C/430 °F/Gas 8. Bake small loaves for 20-25 minutes or a large loaf for 30-35 minutes.7. Remove the loaf from the tin. Check it is baked by tapping the bottom of the loaf - it should sound hollow. Place on a wire rack to cool.Using a Bread MachineWe recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.

White BreadPreparation Time15 minutes plus proving timeBaking TimeSmall loaves 20-25 minutesLarge loaf 30-35 minutesMakes 2 small loaves or 1 large loafIngredients500g Very Strong White 100% Canadian flour7g dried fast action yeast (or 14g fresh yeast)10g fat or olive oil7g sea salt300ml lukewarm waterMethodBaking by Hand1. Grease the bread tin(s). Place the flour, salt, yeast and fat into a large mixing bowl. Mix the fat through the flour and make a well in the centre of the flour mixture.2. Add most of the water to the well, keeping a little in reserve, and mix to a soft dough. Add the remaining water if necessary.3. Tip the dough onto a table and knead for 8-10 minutes.4. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 minutes.5. Split the dough into two pieces if desired. Mould the dough round and fold to the shape of the tin(s). Place the dough piece into the tin, seam down, cover with oiled cling film or a damp tea towel. Put in a warm place and allow to rise about 1cm above the tin. This will take 45-60 minutes.6. Uncover and bake in a preheated oven, 220°C fan/240°C/430 °F/Gas 8. Bake small loaves for 20-25 minutes or a large loaf for 30-35 minutes.7. Remove the loaf from the tin. Check it is baked by tapping the bottom of the loaf - it should sound hollow. Place on a wire rack to cool.Using a Bread MachineWe recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.Recipe TipFor homemade pasta: use 100g Very Strong White 100% Canadian flour and 1 medium egg for each generous serving. See our website for a full recipe.

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Packing - Recyclable

Full Product Name:White BreadStorage:Store in a cool, dry place.Once opened, store in an airtight container.Best Before See top of packSafety Warning:Flour is a raw ingredient and must be thoroughly cooked or baked before eating.Origin:Manufactured in the UK. Flour is made from Canadian wheat