Bread

Ingredients

350 g flour

6 g active dried yeast (1 Tbsp)

5 g salt (1 tsp)

1/2 tsp sugar

170 ml water

flour for dusting

Method

In a bowl mix  flour, yeast, salt and sugar.

Stir in the water to make a soft mixture.

Turn onto a floured surface.

Push and knead about 100 times.

Dust with a little flour to prevent sticking but make sure you keep the dough soft.

Form into a ball.

Rub with a little oil.

Place back into the bowl and cover.

Leave to prove for 1 hour in the warmest place in the room.

Turn onto the work surface and knock down the dough by kneading a few times.

Place in a baking tin, cover and leave to prove for 50 min.

Turn on the oven at 210 C and heat for 10 minutes while the dough continues to prove.

Dust with a little flour and bake for 25-30 min.

Turn out the loaf onto a wire wrack to cool.

Check if it is ready by tapping on the bottom – it should sound hollow.

Eat fresh or slice and freeze.

 

 

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