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Baking

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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Have ready some warm loaf tins, lightly buttered and floured. Punch down dough with your fists. Turn it out on to a lightly floured board and knead it for 2 or 3 minutes. Then cut it into equal portions - large enough to half-fill the loaf tins. Knead each piece until smooth and place in the tin, pressing it into the corners.
Cover dough lightly and allow to rise again until it has almost reached the top of the tin.
Place the loaves in a hot oven (450°-M7) for the first 15 minutes. Then reduce oven heat to moderate (375°-M4) and continue cooking until loaves are golden brown. Or, more simply, bake at a steady temperature of 40.0°-M5.

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