Friday 28 October 2016

Basic bread



500g strong whole flour
1 teaspoon salt
1 teaspoon caster sugar
1 ½ teaspoons easy-blend dried yeast
50ml olive oil
450ml warm water


Grease or flour a baking sheet and set aside. Sift the flour and salt into a large bowl, stir in the sugar and yeast, then pour in the oil. Make a well in the centre, then add enough water, mixing to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size. 

Knock back the dough on a lightly floured surface and shape into a large round. Place on the baking sheet, cover and leave to rise again for about 30minutes, or until doubled in size. Using a sharp knife, cut a cross on the top of the loaf and dust with a little flour.

Meanwhile, preheat the oven to 230C. Bake the bread for 15 minutes, than reduce the oven temperature to 200C and bake for a further 15-20 minutes, or until the bread is risen, golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack. Serve in slices.

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