So I picked up some Hovis yeast at the Atlanta Food and Wine in West Hampstead. According to someone on the internet: "The word "Hovis" was invented by London student Herbert Grimes in a national competition set by S. Fitton & Sons Ltd to find a trading name for their bread, which used a patent flour that was rich in wheat germ. Grimes coined the word from the Latin phrase hominis vis – 'the strength of man'. "
I just liked the look of the packaging.
More ingredients:
and they had this recipe on the back:
500g / 1lb strong white bread flour
25g / 1oz butter
1 1/4 tsp salt
1 1/2 tsp Hovis fast action yeast
300 ml / 10 fl oz water
2 tsp sugar to give added flavour and thicker crust (optional)
In a large bowl, mix together the flour, sugar and salt. Rub in the butter, then stir in the yeast.
Stir in the water and mix into a soft dough by hand
Knead for about 5 mins in an electric mixer with a dough hook, or turn out onto a floured surface and knead for 10 mins by hand.
Shape dough, place in greased 2lb tin or on baking tray
Cover with a clean, damp towel and leave in a warm place until doubled in size.
Uncover, and bake in an oven preheated to 230C (450F) for 30-35 minutes.
My adjustments to the recipe:
I used 400g strong white bread flour and 100 g plain white flour. Definitely add the sugar - who doesn't like thicker crust and added flavour?
I did not knead it nearly as much as recommended, instead opting to let the dough rise for 3 hours, then divided the mass in two and put it in two loaf tins, greased and floured. I scored the top down the middle and let rise again until almost double, then popped them in the oven. They looked done after about 25 mins, but I left them in the tins on a rack on the counter until they were just warm, then turned them out onto the rack and let them finish cooling that way.
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