Current guidelines put in place by the government have advised us all to stay home, unless absolutely necessary, in order to prevent the spread of COVID 19. So, instead of popping out to your local shop or favourite bakery, why not try your hand at bread-making in the comfort of your own kitchen?

INGREDIENTS

500g strong white flour, plus extra for dusting

7g sachet fast-action dried yeast

2 tsp salt

2 tbsp olive oil

300ml water

METHOD

Pour the flour, yeast and salt into a large bowl and mix together with your hands.

Stir 300ml water with the oil and stir to make a soft dough.

Sprinkle flour on to a flat surface, such as your kitchen counter, and begin kneading the dough for five to 10 minutes, until it no longer feels sticky. Add more flour if needed.

Greaseproof a 900g tin with oil. Place the dough in the tin, making sure to pressing it in firmly and spreading it out so that it bakes evenly.

Cover with clingfilm and leave to rise for around one hour, until the dough has risen to fill the size of the tin. Once done, make sure the dough no longer springs back when you press on it.

Pre-heat your oven to 220C/fan 200C/gas mark 7.

Dust the loaf with extra flour, then take a sharp knife and make several incisions across the top of the loaf.

Place it in the hot oven and bake for 30-35 minutes, until golden and crisp.

Once done, carefully remove the bread from the oven and place on a cooling rack. Tap on the bottom of the bread to ensure it’s fully cooked. It should sound hollow.

If you’re satisfied, leave it to cool completely, then slice it up and and enjoy. There’s nothing quite like the smell of just-baked bread wafting around the house, is there?


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