Ingredients

Home-made bread is easy to make and takes less time with Hovis Fast Action Bread Yeast.

Flour

The choice of flour is important. Strong flour absorbs liquid more easily and when kneaded produces a firm, elastic dough which gives good volume and texture. Choose between Hovis Strong White Bread Flour and Hovis Strong Wholemeal Bread Flour.

Yeast

Yeast is a natural organism that feeds on the sugars in the dough, releasing a gas that makes the bread rise.

Salt

Salt is essential in breadmaking. It controls the action of the yeast by preventing it from fermenting too quickly. It also improves the flavour of yeasted doughs.

Fat

A little fat may be rubbed into the flour to improve the softness of the bread and delay staling. Butter or margarine will colour the crumb of the bread more than lard but will have a better flavour. Sunflower or vegetable oil may be used but does not give the same improvement and can give a greyish colour to the crumb of white bread. A large amount of fat and sugar slows down the action of the yeast which is why rich doughs have extra rising times.

N.B For best results use either Metric or Imperial quantities throughout a recipe.