Oven & Range Cleaning Bread Recipe

Oven & Range Cleaning Bread Recipe Oven & Range Cleaning bread recipe

An adaptable bread recipe from Oven and Range Cleaning 01989750121. Try adding seeds to the mix or as a topping. Freezes well, toasts well, butters very well!

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


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

About half a pint of tepid water (300 ml)

1.5 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 be careful not to let it melt right down)


Put the flour into a 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 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 until the doughy mix looks dryish and smooth.

Put the dough back in the mixing bowl, cover the bowl lightly with some oiled cling film, and then place somewhere warmish, e.g. the airing cupboard. Don’t choose anywhere too warm or the dough will rise too quickly. (In fact, dough will prove even if left standing on the workbench). If you are using a machine, keep the motor running somewhere between 2 and 2 and a half. The mixture will grip the dough hook and you can run this  for about 5 minutes. When you are happy that the dough looks dry and smooth, gather it together and leave it in the bowl, covering with oiled cling film. Place in airing cupboard or somewhere similarly warm.

Oven & Range Cleaning bread recipe

Leave your dough to prove for about an hour, checking from time to time. It should rise a fair way up the bowl, about one and a half times its initial size, and look airy on top. Turn 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 hit it or throw it about! 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 springy to the touch.

Put the spare roasting tin in the bottom of the oven, bring the kettle to the side of the oven. Pop your loaf on to the middle shelf, then immediately pour in some boiled water from the kettle. 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 poppy and sunflower seeds in with the flour at the start. A lovely seedy loaf to enjoy with sharp cheddar cheese and pickle.