Hovis Strong White Bread Flour 1.5kg
Perfect for hand baking and bread machines
Suitable for vegetarians
Strong White Bread Flour
The story of Hovis begins in 1886 with a miller named Richard 'Stoney' Smith from Macclesfield, Cheshire who radically changed the way flour was milled
The wholesome flavour of strong white is the result of over 120 years of milling experience spent perfecting the taste, texture and goodness of the wheat to give you a superior loaf
Love baking bread?
Have you tried other flours in the Hovis range?
Super strong white
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin)
Storage type: Ambient
To achieve the best results, store in a cool dry place
For best before end see back of pack
Preparation and usage:
Beat 1 egg with a little milk. Brush on evenly before baking.
(Makes 1 large white loaf)
500g (1lb 2oz) Hovis strong white bread flour
25g (1oz) butter
1 1/4 tsp salt
1 1/2 tsp Hovis fast action bread yeast
300ml/10 fl oz warm water
2 tsp sugar to give added flavour and thicker crust (optional)
1 In a large bowl, mix together the flour, (optional sugar) and salt, rub in the butter and then stir in the yeast.
2 Stir in the water and mix into a soft dough by hand.
3 Knead for about 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead well for 10 minutes by hand.
4 Shape the dough, then place in a greased 2lb tin or on a baking tray.
Cover with a clean, damp tea towel (this stops the dough drying out) and leave in a warm place until doubled in size (1 1/2-2 hours).
5 Uncover and bake in an oven, preheated to 230°C (450°F, Gas Mark 8) for 30-35 minutes.
(The baked loaf should sound hollow when tapped underneath).
6 Take the loaf out of the tin and cool on a rack.
We recommend that you refer to your manufacturer's guidelines for recipes as each machine works slightly differently. Please take care to add all ingredients in the order listed.
Dust with flour before baking. Wrap in a dry, clean tea towel once baked.
|Typical values||Per 100g/ml||%*|
|of which saturates||0.30g||-||-|
|of which sugars||0.50g||-||-|
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