1kg of Wright's Cheese & Onion Bread Mix 610ml - Water 30g - Yeast * * This is using fresh yeast - if using dry then please use half the quantity. METHOD: Place all the above ingredients into a bowl. Mix together to form a well developed (silky) dough. Rest dough for 5 minutes prior to initial cutting and moulding into desired size (s). Rest for a further 10-15 minutes prior to final moulding and shaping. Cover with oiled polythene or a damp cloth. Prove for 45 - 60 minutes in a warm place or until doubled in size. Remove cover and bake at 230°C (450°F), Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls. Tip : The loaf will sound hollow when tapped on the base, if baking is complete.
- Allergy Advice
“Hi Claire, Thank you. I thought it was worth letting you know that this is the second time I have used your online shop. Not only are the products FAB the service is excellent as well -it really helps me as the full range is available online Having an Aga and working from home it makes it easy to schedule the time to bake bread most days. I have workman in at the moment and they really enjoyed the lunch I made them yesterday – your recipe for Mexican Chilli Beef Bites. Thanks again, Jackie. ”Jackie Roberts
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Crisp Fried Onion (5%) (Palm Fat, Wheat Flour, Onion, Salt), Salt, Dried Parmesan Cheese (1%) (Milk), Chickpea Flour, Mustard Powder, Mixed Herbs, Dextrose, Flour Treatment Agent: Ascorbic Acid.
For all allergens. including cereals containing gluten see ingredients in bold.