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- Ingredients
- Recipe
- Strong white flour500 g
- Salt2 teaspoon
- 7 g sachet of fast-action yeast1 unit(s)
- Olive oil3 tablespoon
- Water300 ml
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tablespoons of olive oil and 300 ml of water, and mix well. If the dough seems a little stiff, add another 1-2 tablespoons of water.
- Tip onto a lightly floured work surface and knead for around 10 mins. (You might need longer, just keep on kneading and adding flour until it doesn't stick and is nice and smooth)
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size. (Or place in the fridge overnight.)
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a line or a few on top of the dough.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Take it outside the oven and wait until it has cooled down. Once that is done, you are free to serve it how you please!
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