Oven and Range Cleaning Bread Recipe

Oven and Range Cleaning Bread Recipe 

Oven and Range Cleaning bread recipe – adaptable, comforting, and very tasty. Nothing says all is well more than homemade bread. 01452404600

You will need a machine with a dough hook, or just a plain large mixing bowl. Also, a roasting tin, a little oil, and some cling film.

Oven & Range Cleaning Bread Recipe –Oven & Range Cleaning Bread Recipe


About 1 lb 1 oz (500 g) strong white bread flour (or a mixture of white + brown + wholemeal if you prefer).

About half a pint of tepid water (300 ml)

2 teaspoons salt

2 sachets fast-acting yeast

About one and a half ounces (40 g) softened butter (this can be done on low setting in microwave, but watch it doesn’t melt right down)

Seeds, such as pumpkin, of your choice, optional

Method Oven & Range Cleaning Bread Recipe

Put the flour into your mixing bowl or machine bowl. On one side put the salt and on the other side put the yeast. Don’t let them touch yet because the salt will kill the yeast. Add the softened butter, then slowly add the water, pulling the mixture together by hand. If you are using a machine, set it at 2 or a bit lower. If mixing by hand, incorporate all the ingredients in the bowl, then turn out on to a lightly floured or oiled worktop.

Knead for about 10 minutes (or a bit less in a machine) until your mix looks dryish and smooth. Put the mix back in the mixing bowl, cover the bowl lightly with some oiled cling film, and then place somewhere warmish, e.g. the airing cupboard. If you are using a machine, knead somewhere between setting 2 and 2.5. The mixture will grip the dough hook. Run machine for about 5 minutes. When you are happy the dough looks dryish and smooth, gather it together and leave it in the bowl, covering with oiled cling film. Place in airing cupboard or somewhere similarly warm.

Leave your dough to prove for about an hour, checking from time to time. It should rise a fair way up the bowl and look airy on top. Turn dough out on to a lightly floured or oiled worktop, and “knock back”. This is simply a way of knocking out the air, and you don’t have to beat the living daylights out of it! A gentle knead for a couple of minutes will do.

Smooth your dough into a rough loaf shape, and place in your loaf tin. Lightly cover again with oiled cling film. Return to warm place for final proving, which should take about three quarters of an hour. Pre-heat your oven to 200 C, 190 fan. Boil the kettle. Check that your loaf has risen nicely, and is slightly spongy to the touch.

Be careful not to jolt the loaf, or the air will release.

Put the spare roasting tin in the bottom of the oven, then bring the kettle to the side of the oven. Pop your loaf on to the middle shelf (above the shelf with the spare roasting tin), then immediately pour some boiled water from the kettle into the spare roasting tin below. This water/steam will give a lovely finish to your loaf. Bake for about 22 minutes, but check by carefully turning out on to a folded tea towel on your hand. Tap the bottom of the loaf and, if it doesn’t sound quite hollow, pop back in oven for 5 minutes or so. You can put it straight on the shelf; no need for the loaf tin at this stage.

Cool on wire rack.

YUMMY and especially if you add some pmpkin, poppy, and/or sunflower seeds in with the flour at the start. A lovely seedy loaf to enjoy with sharp cheddar cheese and pickle.