Bread in a Halogen Oven

Bread in a Halogen Oven

Bread in Halogen Oven Recipe Ingredients

Makes 1 loaf

  • 3 teaspoons dried yeast
  • 2 teaspoons white sugar
  • 1/2 cup (125mls) warm water
  • 2 1/2 cups (375g) plain flour
  • 1 teaspoon salt
  • 30g butter, melted
  • 1/2 cup (125ml) warm milk

Bread in Halogen Oven Recipe Method

  1. Place the yeast, sugar and water in a small bowl; whisk to combine. Cover and stand in a warm place for about 10 minutes or until frothy.
  2. Place the flour, salt, butter, milk and yeast mixture in a large bowl; stir to combine. Turn onto a lightly floured surface and knead for about 10 minutes or until elastic. Place in a large oiled bowl, turning to coat. Cover and stand in a warm place for 1 hour or until doubles in size.
  3. Lightly grease a 24cm x 14cm loaf pan.
  4. Knead dough on a floured surface until smooth. Roll dough on a floured surface into a 20cm x 30cm rectangle. Roll dough from the short side into a log. Place in
    prepared pan and cut 3 diagonal slashes across the top. Cover and stand in a warm place for 20 minutes or until risen.
  5. Meanwhile, with the Extension ring and Low Rack in place, preheat oven to 250°C.
  6. Using the Oven Tongs, lower the pan into the oven. Reduce temperature to 200°C. Cook for about 30 – 40 minutes or until golden and cooked through.
    • Tip: Dough should not stick to the bench or your fingers when kneading, so have a little extra flour on hand to sprinkle the bench lightly if necessary.

Comments are closed.