Classic white bread mix, ideal for baking a delicious load everytime. Simply add water, leave to prove, bake and enjoy. Makes 1 large loaf. Suitable for breadmakers. Suitable for vegans.
M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.
Features
Just add water, Makes 1 large loaf, Simply Mix, Bake & Enjoy, Suitable for breadmakers, Suitable for vegans
Further Description
For home baking recipe ideas visit: www.marksandspencer.com/homebaking
Brand
M&S
Preparation and Usage
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Country of Origin
United Kingdom
Manufacturer
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
M&S (Ireland) Ltd, PO Box 13022, Ravensdale, Dublin 2, Ireland.
Return To Address
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
1. Add all ingredients to the breadmaker pan in the order listed in the breadmaker instruction manual. 2. Follow the manufacturer's instructions on how to make a loaf. 3. We recommend setting your machine to the basic/normal setting, large loaf and medium crust. 4. Once ready, carefully remove the loaf from the breadmaker and leave to cool on a wire rack.
Classic White Loaf Makes 1 Large Loaf Hand Baking
1 packet white bread mix 300ml warm water
Oven 230°C / Fan 210°C / Gas mark 8
1. Put the mix into a large bowl. Gradually add the water and mix until a dough is formed. 2. Tip dough out onto a lightly floured surface and knead for 10-15 mins, or until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with a damp cloth, allow to rest for 1 hour or until the dough has doubled in size. 3. Knock back the dough and shape into a round boule or rectangular loaf. 4. Place on a baking tray, cover and leave to prove for 1 hour. 5. Preheat the oven to 230°C/Fan 210°C/Gas mark 8. 6. Make 2 scores across the top of the loaf with a sharp serrated knife. Bake for 25 mins, then lower the temperature to 200ºC/Fan 180ºC/Gas mark 6 and bake for a further 10 mins. 7. Remove from the oven and leave to cool on a wire rack.
