Ocado British Strong White Bread Flour

Ocado British Strong White Bread Flour.

Strong white bread flour is the ideal choice for making delicious homemade bread, crusty baguettes, rolls and pizza bases. With a high protein content, it provides excellent structure and texture to your dough, resulting in the perfect rise and a soft, fluffy crumb. It's suitable for use in a bread machine or when kneading by hand.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Roasted Garlic, Dill and Chive Knots recipe.

Top Tip!
Experiment with adding different ingredients such as seeds or herbs to create your own unique, flavoured bread recipes.

Need inspiration for your next brilliant bake? Search 'Ocado baking' for lots of ingredient ideas.

Produced and packed in the UK.

Store in a cool dry place away from direct sunlight.
Once opened, store in an airtight container.

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Caution: This product contains raw flour and must be cooked or baked before eating.

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin , Thiamin), Wheat Gluten.

For allergens, see ingredients in bold.

May contain Soya, Barley, Oats and Rye.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Roasted Garlic, Dill and Chive Knots
By OcadoLife
Prep time: 25 mins
Cook time: 45 mins

Ingredients
3tbsp of olive oil, plus extra for drizzling
375g of strong white bread flour, plus extra to dust
1tbsp of caster sugar
1 sachet of fast-action dried yeast
1tsp of fine sea salt
3tbsp of dill, finely chopped
3tbsp of chives, finely chopped, plus extra to garnish
1 egg, large, beaten
40g of salted butter, melted
1 garlic bulb

Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Slice off the top of the garlic bulb. Drizzle with 1tbsp oil, wrap in foil and bake for 30 mins. Cool, then squeeze the garlic out of the skin and mash with a fork.

Step 2
Mix the flour, sugar, yeast, salt, dill and chives in a bowl. Make a well in the centre and pour in 200ml water, the remaining oil and the mashed garlic. Mix with a fork until the dough starts to clump, then turn out onto a lightly floured surface

Step 3
Knead for 6-8 mins, until smooth and elastic. If it’s really sticky, drizzle a little olive oil onto the work surface. Place the dough inside an oiled bowl and cover with a clean tea towel. Leave to prove for 1-2 hrs or until nearly doubled in size.

Step 4
Knock out the air and split into 10 equal pieces. Roll each piece into a 30cm-long sausage shape; tie into knots, tucking the ends underneath. Place on a baking tray lined with baking paper. Cover with a tea towel and prove for 30 mins or until puffy.

Step 5
Preheat the oven to 200°C/180°C fan/gas 6. Brush the knots with egg and bake for 18-24 mins, until golden. Leave to cool completely. Mix the extra chives with the melted butter and brush over the knots.