Recipe by Malu
I got this recipe from a flour packet sold here in UK (brand name "Hovis"), I haven't made it yet but intend to.I had to add some step as it was missing from the original. The serving size is a estimate.
Top Review by Bob in Mexico
I have just been given some Hovis flour that was brought down from Canada by a friend who runs a commercial bakery. This is the only recipe that I could find for Hovis Bread and I will try it. But, I note that a "sweetener" to activate the yeast is missing from the recipe. I will try either honey or molasses in a quantity to suit the other ingredients. Thank you for posting. I will let you know how it turns out.
- 750 g hovis granary bread flour
- 10 g salt
- 25 g butter
- 1 (7 g) sachet fast action bread yeast
- 425 ml warm water
Directions See How It's Made
- In a large bowl mix together the flour salt , butter and yeast.
- Stir in the water and mix into a soft dough.
- Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
- Let the dough rise for 1 hour or until double in size, covered and in a warm place.
- When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
- Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
- For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.