Our Canadian Flour produces a very strong, pliable dough, due to its superior protein content.
The Marriage Family W & H Marriage & Sons Ltd has been milling flour in Essex since 1824. Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. This exceptionally strong flour is milled from 100% Canadian Western Red Spring wheat, world renowned for its excellent milling and baking quality. Our flour is produced using a combination of techniques we have used for generations, and the best modern milling technology.
Marriage's Range includes Organic, Speciality and Stoneground flours.
Features
100% Canadian Wheat, Milled in the UK, Suitable for Bread Machines, Very High Protein, For Bread, Rolls & Pasta
Further Description
Visit www.flour.co.uk for More Recipes
Brand
Marriage's
Storage
Store in a cool dry place.
Preparation and Usage
Preparation Time 15 minutes plus proving time Baking Time Small loaves 20-25minutes Large loaf 30-35 minutes
Makes 2 Small Loaves or 1 Large Loaf
Ingredients 500g very strong white 100% canadian flour 7g dried fast action yeast (or 14g fresh yeast) 10g fat or olive oil 7g sea salt 300ml lukewarm water
Recipe Tip For 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.
Method Baking by Hand 1. 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 Machine We recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.
Manufacturer
W & H Marriage & Sons Ltd, Chelmer Mills, Chelmsford, Essex, CM1 1PN.
Return To Address
Guarantee This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee. W & H Marriage & Sons Ltd, Chelmer Mills, Chelmsford, Essex, CM1 1PN. 01245 354455 www.flour.co.uk
Package Type
Bag
Recycling Information
Packing - Recyclable
Other Information
Full Product Name: White Bread
Storage: Store in a cool, dry place. Once opened, store in an airtight container. Best Before See top of pack
Safety 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
Recipes
White Bread Preparation Time 15 minutes plus proving time
Baking Time Small loaves 20-25 minutes Large loaf 30-35 minutes
Makes 2 small loaves or 1 large loaf
Ingredients 500g Very Strong White 100% Canadian flour 7g dried fast action yeast (or 14g fresh yeast) 10g fat or olive oil 7g sea salt 300ml lukewarm water
Method Baking by Hand 1. 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 Machine We recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.
Recipe Tip For 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.
