If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients. Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

• METHOD – by hand or food mixer
• • Put the RISEN FLOUR bread mix into a large mixing bowl – 
• •Add the yeast and mix in with a whisk
• • Make a well in the center and add the tepid water and yeast mixture.
• • Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• • Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• • Now start kneading the bread on a countertop or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• • If kneading by hand knead for around 15 min and test the dough by stretching it between your fingers to see how far it stretches without breaking Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
• • if kneading in a mixer – knead for around 10 – 12 min on 2nd speed. If you wish take the temperature of the dough and it should be around 28-30 Deg C.  
• • Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• • Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste great.
• • Cover and allow to rise for around 45 min
• • Bake at 220 Deg C for around 30 min for a 500g loaf. You may need to increase the baking time for a larger loaf depending on the density of the loaf pan (short and squat loaf tin probably will require longer baking time than a thin long loaf pan for larger loaves. The internal temp should be 87.5deg C. (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C, 
• • Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• • If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!
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