Levens Damson Bread
Winner OF THE 2005 CARRS Junior BREADMAKER AWARDS
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1½ 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.



