When you've mastered this fundamental loaf, the bread-making world's your oyster
- Preparation and cooking time
- Prep:20 minutes
- Prepare dinner:45 minutes
- plus rising and proving
- Straightforward
- 16 slices
- Freezable (Could be frozen for one month)
- Dairy-free
- Egg-free
- Nut-free
- Vegan
- Vegetarian
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Components
- 500g robust white flour, plus further for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- as much as 350ml lukewarm water
- a bit sunflower oil, for greasing
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Technique
- STEP 1
Make the dough by tipping the flour, yeast and salt into a big bowl and making a properly within the center. Pour in a lot of the water and use your fingers or a wood spoon to combine the flour and water collectively till mixed to a barely moist, pillowy, workable dough – add a splash extra water if mandatory. Tip the dough onto a frivolously floured floor and knead for no less than 10 minutes till easy and elastic. This may also be carried out in a tabletop mixer with a dough hook. Place the dough in a clear oiled bowl, cowl with cling movie and depart to rise till doubled in dimension.
- STEP 2
Warmth oven to 220C/fan 200C/gasoline 7. Knock again the dough by tipping it again onto a floured floor and pushing the air out. Mould the dough right into a rugby ball form that may match a 900g loaf tin and place within the tin. Cowl with a clear tea towel and depart to show for 30 minutes. Mud the highest of the loaf with a bit extra flour and slash the highest with a pointy knife if you need. Bake the bread for 15 minutes, then scale back the warmth to 190C/fan 170C/gasoline 5 and proceed to bake for 30 minutes till the loaf sounds hole when faraway from the tin and tapped on the bottom. Go away the bread on a wire rack to chill fully. The loaf will keep recent in an hermetic container for 3 days or may be frozen for 1 month.