By Silvana Franco
From bagels to bannocks, from buns to bloomers, our bread recipes use strong white flour to ensure strong, stretchy gluten that will hold lots of air bubbles. This flour is made from hard wheat, or a mixture of hard and soft wheat. Hard wheat grown in hot climates during short, dry summers, producing grain with a higher gluten content, and therefore more protein. It is processed to remove all the bran and wheatgerm, and has a high capacity to retain water. Strong white flour is ideal for breadmaking.
Irish fish chowder with soda bread
Prosciutto, mozzarella and basil stromboli
Brioches à tête
Olive breadsticks
Mary Berry's hot cross buns
Paul Hollywood's scones
Lardy cake
Basic white rolls
Paul Hollywood’s bloomer
Strong white flour is available from large supermarkets.
Store in an airtight container in a cool, dry, dark place. It will keep for up to six months.
Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked goods that require increased volume. Strong white flour gives baked dishes a light, open texture. The flour is also favoured for making bread in bread machines.
Article by Sejal Sukhadwala
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