What's better than the smell of bread baking in your own home?
- 500g Strong White Bread Flour
- 300ml lukewarm water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 sachet yeast (7g)
- 30ml vegetable oil
Suitable for: Pressure King Pro 24-in-1 Multi Cooker
Add the sugar and yeast to the water, stir until dissolved then cover with cling film for 10 mins.
Add the flour, salt and pepper to a mixing bowl and gradually add the water and yeast mix a bit at a time, stirring continuously. Once all the flour is mixed in, add the oil.
Using a hand mixer, use the kneading tools for about 8 minutes; or knead by hand for 12 minutes until the dough is springy and elastic.
Move your dough to the PKP and select DIY mode; adjust the time to 1 hour and the temperature to 35-degrees and press START.
Once the time is up, remove the dough and knock back the dough on a floured work surface. This will remove any large air pockets.
Add the dough back into the PKP and simply select BAKE and then press START.
Once the Bake has completed, remove the bread from the PKP. You may notice that the top of your loaf looks pale. In order to get that straight from the bakery finish, pop the loaf under a hot grill for 3-5 minutes keeping the loaf a safe distance from the heating element.
Leave on a cooling wire until for up to 45 minutes before slicing.