Extra time:2hr proofing ›
- Put the flour and salt into a large bowl and mix together.
- Take 150ml of the warm water and crumble the yeast into it. After around 10 minutes, the yeast should be fizzing and bubbling on the surface.
- Add the olive oil, sugar and the rest of the warm water to the yeast mixture.
- Add the yeast mixture to the bowl and mix until all ingredients are combined and form a sticky dough.
- Lightly flour a clean, dry surface, and knead the dough for around 10 to 15 minutes until the dough springs back when you poke your finger into it.
- Lightly oil the bowl, and place the dough back in, cover with clingfilm or a damp, clean cloth, and put in a warm, draft-free place and leave for up to 2 hours or until the dough has doubled in size.
- Preheat the oven to 200 C / Gas 6. Remove the dough from the bowl and knock the air out of it.
- Shape the dough into an oblong and place into a bread tin, or directly onto a floured baking tray.
- Cover with a damp cloth, and place it in a warm draft free place again for 30 minutes. Once the dough has risen again, remove the cloth.
- At this point, if you want, you can brush the dough with egg wash and sprinkle your own choice of seeds on top (sesame or poppy seeds, for example).
- Bake on the middle shelf of the oven until the bread is golden brown, 25 to 30 minutes.
if you cannot get fresh yeast, dried, fast action yeast is fine, but you will only need 10g.
4oz of butter can be used instead of olive oil, but must be mixed into the flour and salt at the start, just mix it with your fingers until fine crumbs are formed.
If you choose to make bread rolls with this dough, simply shape the bread into tennis ball sized balls and then continue from step 9.