At home bread recipe by @fatfoodclub @HNMagazine
Makes 1 regular loaf. Time: 2-3 hours
- 500g of strong white flour
- 10g salt
- 10g of sugar
- 7g fast action yeast
- 300ml of tepid water
- 20g olive oil
- 1 egg
- Weigh out the flour into a mixing bowl.
- Add the salt and mix the dry ingredients
- Take the tepid water and stir in the fast action yeast. Leave for 2-3 minutes.
- Stir in the sugar to the water and yeast mix before finally adding the oil.
- Now, either knead by hand by slowly incorporating the water and yeast mix into the flour. Knead for 10 minutes until you have a smooth ball of dough. Or, if you are using a machine then mix with the dough hook for 5-10 minutes. The purpose of the knead is to build up the gluten in the bread which helps give the bread its final structure.
- After ten minutes the dough should spring back when lightly pressed.
- At this point, turn the dough back into the mixing bowl and cover with a clean damp cloth and place near the radiator or into a warm room in the house. The yeast likes a warm and damp environment and will cause the dough to double in size. This will take 45 minutes to an hour. You can leave the dough in the fridge for 7-8 hours if you want this to rest overnight.
- Once the dough has rested and doubled in size take out of the mixing bowl and gently knead. This is called knocking back. At this stage you can start to shape.
- Shape your dough (I have divided the dough into three, rolled and plaited) and place into a loaf tin. The dough will need a second prove and wait roughly until doubled in size again.
- Egg wash the top and in this case I have topped with sesame seeds.
- Preheat an oven to 220 degrees. Place onto the middle to lower shelf of the oven. Take a small cup of water and splash the bottom of the oven before closing the door. The steam ensures a decent crust.
- After 10 minutes turn the oven down to 200 degrees and bake for a further 30 minutes.
- Once baked, turn out the bread and tap the base of the loaf. If it sounds hollow it is done. Leave to cool on a wire rack (try and avoid slicing at this point as the steam makes the bread damp and needs to cool to finish its bake)
- Serve up and enjoy!