I am very happy and excited today because not only have I had some great comments on my site (thanks Rebeka and Rimmy!), I also had some excellent feedback at work, but best of all my dearest Dad has sent in a recipe!
Now I haven’t sampled this myself for a couple of years as I am now a gluten free zone but my partner has tried this bread and loved it and my Dad is a tip top trained and experienced chef so he knows his stuff.
So here we go, let me know if you try it.
The dough in this recipe you can use for bread, rolls, pitta and pizzas. The recipe can be doubled or trebled depending on the volume required.
- 275g Strong White flour 10oz
- 150 ml Water 5 ½ fl oz
- Half-teaspoon Instant dry yeast
- 15 ml Olive oil ½ fl oz
- 4g Salt 1/8 oz salt
- Blend yeast into flour – ensure it is evenly distributed
- Mix water ,oil and salt together – make sure the salt is dissolved into the liquid
- Add liquid to the flour and mix – stand for five minutes to allow the flour to absorb the water.
- 4. Knead dough for approximately ten minutes until it is smooth and elastic Note: you can achieve this by using a mixing machine or food processor – if using a food processor, the operation to provide a smooth and elastic dough takes place quickly, so watch the process closely
- Place the dough in a very lightly oiled bowl covered with cling film or a tea towel and allow to rise to double its size in a draught free spot
- Remix dough for 30 seconds
- Rest for five minutes
- If making bread, mould the dough into the shape you require.
- for freestanding log shaped loaf mould the dough into square, fold edges into the centre and roll into log shape
- for a freestanding round loaf gather dough into a ball and roll in a circular motion with both hands to a globe shape
- or you can use a loaf tin – grease well and dust with flour, use the log shape method for shaping the loaf to fit into the tin
- Cover shaped dough with a tea towel, place in a draught free spot and allow to double in size. Note: professional practice is to prove freestanding loaves upside down in proving baskets – approximation of this can be achieved by lining a suitable oval container or round bowl with a tea towel well dusted on the inside with flour. If you do not want to go through this process place shaped loaf on to the greased baking sheet and cover with kitchen towel – this does not produce such a good shape
10. Turn dough out onto greased baking sheet, only if the loaf is freestanding, cut a slit, both freestanding and tinned loaf, (1/8 inch 3mm) along the length of the loaf with a sharp knife or razor, spray with water and dust with flour Note: this is easier to write than to carry out and can leave you with squat deflated product, so handle gently at this stage
11. Place loaf point or blunt end first into the middle of the oven, preheated to 250 C. After 10 minutes turn loaf around and reduce temperature to 200 C. Bake for further 20 minutes Note: if the loaf is larger, you will need to increase the loaf’s length of time in the oven – 40 minutes double the size, 50 minutes treble the size
12. Remove from oven, turn out if tinned loaf, and place on cooling wire.
P.S. Dad can you send in a photo?