Whitloaf Recipes

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Steps:

• Mix the flour, yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Cut off two-thirds and one-third with a sharp knife and shape both into round balls. Cover with the glass bowl and leave for 10 mins.
• Now shape to make a cottage loaf. Gently re-shape the balls of dough if necessary. Sit the larger ball on a baking parchment-lined baking sheet. Sit smaller ball in the centre of the larger one and press down through the centre of the smaller one right into larger one with your finger (dipped in flour so it doesn't stick), to attach it. Dust the top with a little flour. Cover with a clean dry tea towel and leave for 40-45 mins, or until about doubled in size.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Steps:

• Mix the flour, yeast and salt. Add the olive oil and gradually stir in the tepid water, adding only enough to make a soft dough. Knead with a dough hook in a tabletop mixer for about 7 mins, or using your hands on a lightly floured surface for about 10 mins, until the dough feels bouncy and looks silky rather than dimpled. Put in an oiled bowl, cover and leave to rise until doubled in size.
• Oil a 2lb loaf tin. Knock back the dough by kneading the air out of it, then gently mould the dough into a thick sausage. Drop into the tin, cover and prove for 1 hr more until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Dust the loaf with flour and cut a slash in the top with a sharp knife. Bake for 30-35 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Steps:

• Clean endive and cut in half length wise.
• Cut small v-shape into the middle (core) and remove.
• This will help endive cook evenly.
• Sauté endive in olive oil till tender.
• Save pan and drippings.
• Take each endive and roll in one slice of ham.
• Place in a Pam sprayed baking dish.
• Heat pan drippings with 2 cups of milk.
• Add boullion and bring to a boil.
• Thicken with 2 talblespoons of corn starch mixed with 2 tablespoons of milk.
• When thick add 1/2 cup of cheese.
• Mix well and pour over endive.
• Top with remaining cheese.
• Bake at 350° for 1 hour or refrigerate and bake when you are ready.
• In Belgium this dish is served with Belgium (french) fries.

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.