Summary chart 1. Quick and Standard bread using a 1.5 litre bread tin
and 350 gm of strong flour. Click here if using a 1 litre bread tin .
Other ingredients (use sensible approximations to the fractional values).
Note the water and yeast choices according to type of bread. (Percentages are relative to flour weight.)
Water @ 40°C
Salt if required
Yeast *Abbreviation key below
Sugar if required
Cooking fat or oil
For Quick bread use 300 ml (86%)
but
For Standard bread use 228 ml (65%) 		5.3 gm (1.5%) For Quick bread use FADY or DAY: 7 gm, (2%) or FY: 12 gm (3.4%)
but
For Standard bread use half these quantities of yeast. 		2.8 gm (0.8%) 2.5 gm (0.7%)
Method for Quick bread: Mix ingredients, leave to rise in tin (about 40 mins), bake at 220°C (Gas Mk 7) for 40 mins.
Method for Standard bread: Knead dough until smooth and elastic. If using FADY: leave to rise in tin, then bake. If using DAY or FY: leave to rise in bowl, knock back, 2nd rise in tin, bake as above.

* Abbreviation key: FADY - Fast Action Dried Yeast, DAY - Dried Active Yeast, FY - Fresh Yeast

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