Basic Bread

By cookism

Simplicity is beauty for us. Bread-making is for everyone with a pair of willing, floured hands, so for this bread recipe, we go back to basics by using just four key ingredients. This recipe provides the perfect plain bread to complement all your favourite spreads and toppings.

Ingredients

• 1 cup room temperature water
• 1 tsp instant yeast
• 1 tsp salt
• 2 cups bread flour
• cornmeal for dusting

Details

Servings 1
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Add yeast into a mixing bowl with a cup of room temperature water. In a separate bowl, combine flour and salt. Mix well and add three-quarters of the flour into the mixing bowl. Using a wooden spoon, mix ingredients until just combined, adding more flour if the dough is too sticky. The dough should clean off the sides of the bowl.
2. Tip the dough onto a floured work surface and knead the dough for about 5 to 10 minutes until it is smooth and the gluten is developed. Form the dough into a ball shape and place it back into a deep mixing bowl. Cover the bowl with plastic wrap and allow it to rise until it doubles in size. Takes about 45 minutes to an hour or two depending on your climate.
3. Once the dough has doubled in size, transfer the dough onto a floured surface again. Punch the dough a few times, cover and let it rest for about 5 minutes before shaping the dough. In the meantime, stand by the baking tray and sprinkle some cornmeal or semolina flour on it. When the dough is rested, shape it into your desired shape.
4. To make an epi, fold in the bottom portion up into the middle, then use the heel of your palm to adhere. Bring the top portion over the bottom and adhere again. Gently roll the dough until it reaches your desired length, applying extra force at both ends of the dough to form the tips. Transfer dough onto the baking sheet and sprinkle it generously with flour. Cover and let it proof for about 30 to 45 minutes. Place a small tray in the oven and preheat it to 205C.
5. Before baking, use a pair of kitchen scissors to cut the dough from the top at a 45 degree angle, making sure not to cut all the way through. Shift the cut portion to alternate directions with the aid of the scissors until you have reached the bottom. You can choose to slash the dough instead. Place the baking tray to the middle rack and pour some water into the small tray to create steam. Bake bread until golden-brown for about 30 minutes. To test for doneness, tap the bottom and it should sound hollow. Transfer bread onto a cooling rack and serve when cooled.