1 tsp dried yeast (from sachet in Flour Mix)
½ tsp Salt
275ml liquid (100ml boiling water and 175ml semi skimmed milk)
1 tbsp sunflower or vegetable oil


Additional Equipment

Hand mixer

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1. Combine all the dry ingredients together in a large bowl, add the water, milk and oil.

2. Whisk mixture together with a hand held hand mixer with beaters not dough hooks and whisk for 4 - 4 ½ minutes on speed 2.

3. Scrape batter mixture into a pre-oiled 2lb load tin, smooth the surface with the back of a dessert spoon dipped in water.

4. Cover with another inverted bread tin or oiled cling film and prove in a warm place until the batter just reaches the top of the tin, this will take approximately 1 ¼ - 1 ½ hrs.

5. Remove bread tin or oiled cling film and place in preheated oven at 200°C/180°CFan/GasMark6, bake in centre of the oven for 45 minutes.

6. Allow to cool before cutting or storing in a suitable airtight container. Consume within 4 days.  

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