Hard Dough Bread

Mix together the baking flour and the instant dry yeast; mix in the sugar and salt.

Using a dough blender or the finger tips, work Grace Prima Margarine into the flour mixture.

Gradually add icy-cold water and mix well.

Place dough on a lightly floured board and knead for 10-15 minutes or until dough becomes elastic.

Place dough in a large bowl that has been greased.

Use hand to rotate the dough inside to bowl to ensure the surface of the dough is greased.

Cover with a damp towel or plastic wrap, then place on the kitchen counter and leave to ferment for 45 minutes.

Deflate/punch down dough in order to get rid of excess carbon dioxide gas.

Use rolling pin to roll out dough to a rectangular shape.

Use hands to roll up the dough as tightly as possible, ensuring that the corners are folded inwardly (forming a "log" shape).

Place in a greased loaf pan (12x6x3) and allow to proof for 35 minutes .

Brush with egg wash.

Place in a pre-heated oven and bake at 180°C/350°F, until done or until the bread eases away from the sides of pan.

Remove from oven and cool on a wire rack.

Method Note: Egg Wash - Whisk together 1 egg and 1 ounce of water and use as directed.

Deflate/Punch Down- To deflate a fully risen dough by using hand to press down the centre of the dough to force air out.