Ingredients:
1kg plain white soft flour
1 sachet Fermipan dried yeast
1 tablespoon golden caster sugar
0,5 lt hand-hot water + 1 tablespoon sea salt.
2 muffin tins ( 2x12 muffins holes each)
or 1 or 2 loaf tins, well buttered.
Preparation:
Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough using your hands, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may not need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic).
You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with a cloth. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
After that, knock the air out, then knead again for 2 minutes. Now divide the dough in little balls. Put each one into the buttered tin. Alternatively, place all the dough in the one or two tins. Meanwhile, pre-heat the oven to gas mark 8, 450°F (230°C). Bake the bread muffins on the centre shelf for 12-16 minutes, or 35-45 minutes for the large loaves, until they golden.
You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with a cloth. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
After that, knock the air out, then knead again for 2 minutes. Now divide the dough in little balls. Put each one into the buttered tin. Alternatively, place all the dough in the one or two tins. Meanwhile, pre-heat the oven to gas mark 8, 450°F (230°C). Bake the bread muffins on the centre shelf for 12-16 minutes, or 35-45 minutes for the large loaves, until they golden.
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