Yeast baking is so easy… just follow these basic steps
Mix the flour, salt and sugar together, then add the Anchor Instant Yeast to the dry ingredients. If the salt or sugar is added on top of the yeast it slows down the activity of the yeast and the yeast may not even work.
Mix the flour, salt and sugar together. Rub the margarine into the flour, with the fingertips.
Add the Anchor Instant Yeast and mix.
Add the lukewarm water and mix to form a soft dough.
Knead the dough well for 10 minutes until smooth and elastic.
Place the dough into a greased bowl, cover with plastic and leave to rest for 5 minutes.
Insert two fingers into the dough. If the indentations remain, the dough has risen sufficiently; should the indentations fill in, the dough should be left a while longer.
Knock the dough down by using the knuckles. Divide and shape as per the recipe.
Cover with the greased plastic and allow to rise in a warm place (28 ˚C).
On a cold day, fill a deep oven tray with hot water, place a rack over the oven tray. Then place the bread pan on the rack. Cover entirely with a tea towel or a large plastic bag.
Allow the dough to rise until double the original volume, for about 25 – 30 minutes.
Brush lightly with water and bake in a preheated oven, at the temperature and time stated in the recipe.
When baked, tap with the knuckles. A hollow sound indicates that the bread is baked.
