Ingredients
- 500 g strong white flour
- 1 heaped tsp salt
- 10 g fresh yeast (or 5 g dried)
- 300 ml water
- 50 ml olive oil or rapeseed oil
- 2-1 lb loaf tins
Preparation
Step 1
Mix the flour and salt in a bowl and make a well in the center.
Crumble yeast into water to dissolve. Add water and olive oil to well.
Bring dough together with your hands or with a spatula. Turn out onto a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be soft and elastic.
Place dough in oiled bowl, cover with damp tea towel or wrap in cling film and leave to proof for 60-90 minutes, until doubled in size.
Turn dough out and knock it back. Divide dough into two equal portions, then shape into two loaves and place into tins or one 2lb tin. Cover and allow to proof again for 50-060 minutes. Loaf should come to just below rim of the loaf tin.
Preheat oven to 425. Place roasting tray into base of oven. When ready to bake, place loaves in oven and pour water from boiling kettle into the hot roasting tray which should release a blast of steam.
Bake loaves for about 35-40 minutes. Remove from tins and cook for a further 8 minutes to firm up the sides.
Makes 1 large or 2 small loaves or 12 small dinner rolls.