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  • BAKE: 35
  • SERVES: 16


Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wright's Premium White Bread Mix 500g
  • Caster Sugar 57g
  • Butter 100g
  • Eggs 3 medium
  • Milk/Warm Water 100ml
  • Caster Sugar For Sprinkling 20g
  • Granulated Sugar For Glaze 10g



METHOD (Makes 1)

Add the sugar, butter and eggs to the mix and make up the dough following the instructions on the pack with 100ml of warm milk/water.
Cut the made up dough into 16 equal pieces and mould round.
Rest for 10 minutes.
Remould the 16 pieces, place 8 in the bottom of a greased baking tin and a further 8 on the top.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.

Bake in a preheated oven at 200°C (400°F) gas mark 6 for 30-35 minutes or until golden brown.
Remove baked loaf from the tin, glaze with the granulated sugar dissolved in a little boiling water the then and sprinkle the top of the loaf with caster sugar.

“Goods just arrived - that's what I call good customer service! Thanks a lot. ”

Pauline Fuller

Deb's Tips

This recipe was featured by Marguerite Patten OBE in Yours Magazine. We are delighted that it is good enough for Britain's most loved cook!

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