This is a very simple recipe, the most important thing to remember here is that bread making is not a science, if anything it is an art. These measurements are only a guide - pay more attention to the technique!
Per 2lb loaf:
500-600g Strong White (Preferably stoneground) flour
1 x 7g sachet of easy blend yeast or 1 x heaped teaspoon
2 x tablespoon olive oil
Warm water
A pinch of salt
Method:
- Firstly get a measuring jug, fill it 3/4 with cold water, then top it up with freshly boiled water from the kettle - this will give your dough the best temperature to rise.
- Sieve the flour into a bowl, mix in the salt, yeast and olive oil.
- Start to add your mixed water in small amounts - this is where experience counts, what will happen is that as you mix the dough the gluten structure in the flour will develop - that means that if at first your dough is a little sloppy after a few minutes kneeding it will absorb the excess moisture. Bear this in mind - what we are looking for is a dough that after 10 minutes or so that is soft (sticky isn't bad - perhaps less water next time!!) and stretchy. It should be pliable, like warm blu-tac.
- Put the dough back in the bowl, cover with cling film or a carrier bag - leave somewhere warm (not in the top of an oven or on top of the oven). Leave to rise till twice its original size.
- Roll the dough into a sausage shape and place in a prepared (greased) bread tin.
- Leave in warm location until the dough reaches the top of the tin and is beginning to escape.
- Place in oven at 230 oC for ten minutes, then reduce the temperature to 210 oC, remove after a further 20 - 30 minutes and empty onto a wire rack to cool.
