This is such an easy way to make a Fate loaf. Baked on a tray, it makes a very large circular loaf, which looks fantastic when baked. It cuts easily for sandwiches or toast. Fate Continental Style Loaf freezes well.
500g Fate Low Protein All Purpose Mix Sachet yeast 2 tsp salt 120ml oil, or 50ml for a lower fat version 2–3 drops suitable gravy browning 450ml warm water Extra Fate All Purpose to shape
Preheat the oven Gas 6, 200°C, 400°F
Place the Fate Low Protein All Purpose Mix into a mixing bowl. Add the sachet of yeast and the salt. Stir. Using a baby’s bottle, measure the oil and warm water. Place this into a separate jug. Add a couple of drops of browning.
Pour all the oil and water mixture onto the dry ingredients and using a balloon whisk, or an electric hand whisk, quickly mix well to get everything blended.
It will be runny to begin with, but it will soon thicken a little. Continue to mix for about 1 minute.
Turn the whole mixture onto a large greased baking tray and sprinkle lightly with a little Fate Low Protein All Purpose Mix.
Gently pat the mixture into a smooth round shape.
Place the baking tray into a large polythene bag and tie the ends up, trapping enough air so that the polythene is lifted well above the bread. Leave in a warm place to prove until just under double in size. Take care not to over prove.
If you like, just before the loaf is ready to go in the oven, dip a knife into water and press down into the surface of the loaf to mark it in a traditional style. Place the baking tray into a hot oven. Bake for 40-45 minutes until nicely browned. Remove from the tray and place on a wire rack to cool.