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Levens Damson Bread

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Winner OF THE 2005 CARRS Junior BREADMAKER AWARDS

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  • Levens Damson Bread by Levens CofE School1½ tsp Fast Action Dried Yeast
  • 300g Strong White Flour
  • 300g Wholemeal Flour
  • 25g Butter
  • 1½ tbsp Golden Granulated Sugar
  • 2 tbsp Milk Powder
  • 1½ tsp Sea Salt
  • 350ml Water
  • 4 tbsp Stoned Damsons

Method

1. Place all ingredients into the pan by following your manufacturers’ instructions regarding the order of liquid / dry ingredients.

2. Set your machine to the basic / normal setting, medium crust.

Recipe by Levens CofE School - the winning bread recipe of the Carrs Junior Breadmaking Competition.

Sit back and enjoy!

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