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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Makes: 1 LoafPreparation Time: 20 minutes plus risingCooking Time: 25-30 minutesTools: Dough Hook
Round Loaf Shape the dough into a round plump ball. Knead the edges into the centre, turn over, place on a greased baking sheet. Slash just before baking.Cottage Loaf Increase quantities by 50%, leaving the yeast the same. Divide into ⅔ and ⅓ and shape into balls. Place on oiled baking sheets, cover and leave to rise for 20 minutes. Make a 4cm (1½ inch) crossshaped cut in the top of the larger ball. Brush with water and place the smaller ball on top. Press a hole through the middle with two fingers. Leave to rise for 10 minutes then bake for 30-35 minutes.Classic Split Tin Shape dough into a rectangle the length of the tin. Roll up lengthways, tuck the ends under and place in a 900g (2lb) loaf tin. Leave until doubled in size, sprinkle with flour and slash along the entire length.
Rhubarb, Orange and Hazelnut Cake With Cream Cheese Icing and Rhubarb Compote
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