SHOPPING LIST: Cooking Skills: Bread 1, Chapter 2 (Kneading and Proving)

Strong white and strong wholemeal bread flour (about 1.5 kg of each over the chapter), fast-action yeast, salt, honey, butter and a 900 g loaf tin. Seeds are optional.

A classic white loaf
[ ] 500 g strong white bread flour, plus extra for dusting
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 15 g butter, softened
[ ] 320 ml lukewarm water (or half milk, half water)
[ ] 1 tsp oil for the bowl and tin

A wholemeal loaf
[ ] 500 g strong wholemeal bread flour, plus extra for dusting
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 1 tsp sugar or honey
[ ] 370 ml lukewarm water
[ ] 1 tbsp oil, plus extra for the tin

A half-and-half loaf
[ ] 250 g strong white bread flour
[ ] 250 g strong wholemeal bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 1 tbsp honey or treacle
[ ] 340 ml lukewarm water
[ ] 2 tbsp mixed seeds (optional)

For the experiments
[ ] Extra white flour and yeast for the small batches