Serves: 12 good slices. | Difficulty: Easy
Prep Time: 1hour 20mins | Cook Time: 20mins |Total Time: 1hour 40minutes.
- 500g Strong white flour
- 2 tsp salt
- 3 tbsp Olive oil
- 7g dried yeast (don’t know how much fresh you would need)
- 300ml luke warm water.
- Pre-heat oven 200c (220c for none fan assisted.)
- Mix all the dried ingredients together in a large bowl.
- Add the oil and start to mix it into the flour mixture.
- Gradually add the water to the flour and oil mix and mix until it is fully combined.
- If the mixture is too wet add a sprinkle more flour, and of course if it’s too dry add a little more water.
- On a floured surface remove the dough from the bowl and start to knead it for about 10 minutes until it is nice and elasticy. (I’m sure that’s a word!)
- Put back in it’s dish, cover with a damp dish cloth and leave somewhere warm for an hour to prove. It should just about double in size.
- When this happens remove it from the bowl, give it a quick knead and then place in a pre-greased bread tin. If you do a slice along the length of the dough it will help it expand as it’s cooking and stop it from cracking.
- Bake in the oven for 15-20 minutes. When you turn it out of the tin and tap the bottom it should sound hollow, if it doesn’t, pop it back in the oven for a few more mins.
- Once you’re happy your bread is cooked place it on a cooling rack and leave for an hour or so until it’s not steamy hot.
If you want to make bread rolls instead of a loaf, just roll the dough out into a long thick sausage and chop it into however many rolls you need. Roll them into rounds and place them on a greased tray. They will take about 15 minutes to cook depending how big you make them. I like making bread into a sort of tear and share style rolls.