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7 Feb 2016

Bread #tocookbefore24

At the moment, there seems to be a lot of people giving up bread. Something about not wanting wheat or gluten or some shiz. Trying to be healthier apparently.

Nah mate. Nah, nah, naaaaaah.

Unless I had to because some horrific condition forced me (omg you poor people with coeliac disease), in which case I'd lie in bed for a month sobbing whilst hugging a baguette (because my love affair with bread is more epic then Romeo and Juliet), there is no way in hell I'd ever give up this stuff.

Surely there is nothing better then the smell of fresh, baking bread... and then when it comes out the oven all hot and so soft, like a beautiful fresh pillow... OMG GIMME THE BREAD.

So yeah, um, made some bread.

For 1 white loaf, you will need: 

500g strong white flour, plus a little extra for dusting
7g sachet fast action yeast
2 teaspoon salt
3 tablespoon olive oil
300ml water

Mix the flour, yeast and salt in a large bowl.

Make a well in the middle and add the water.

And the oil. Stare at the beautiful patterns for a mo.

Mix well and then tip out the bowl onto a floured surface. Flour your hands and get kneading! When the dough is smoothish, knead it into a ball and put into a lightly oiled bowl. Cover with clingfilm and leave for an hour at room temperature.

After an hour, the dough should have doubled in size. Knead a little and then place on a baking sheet lined with baking parchment. Cover with a tea towel and leave to rise for another hour.

After the hour, mark the dough with a cross about 5cms long and dust with flour.

Bake at 180-200c (depending on the oven) for 25-30 minutes until golden brown.

Leave to cool a little (not too long!) and then get slicing.

Maybe even better than cake?!


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