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Kingsmill 5050 Loaf (web)

Kingsmill 50/50 Classic loaf

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This loaf recipe contains Kingsmill 50/50 flour which has the fibre content of wholemeal but the flavour of white. This makes sandwiches extra special especially for those fussy eaters. Share this bread with the whole family and know you’re putting that fiber back into their diets.

Key Information

  • Prep:
  • Bake:
  • Loaves:1
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Kingsmill 50/50 bread flour
  • 50g 1⅞ oz Butter melted
  • 300ml 10⅛ fl oz Water warm
  • 1½tsp 1 .5tsp Salt
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Mix the flour, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutley knife.

  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. Classic mode Step 4

    SHAPE

    Knock back the dough by gently kneading just 5 times to get the air out. Shape into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.

  5. Classic mode Step 5

    PROVE

    Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200’c (fan 180’c, gas mark 6).

  6. Classic mode Step 6

    BAKE

    Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.