There’s nothing better than fresh bread, made in your very own kitchen! This recipe is from Emma Dean’s new book, A Homegrown Table.
- 500 g (17. oz) strong (all-purpose) flour, sifted
- 10g dry yeast
- 10g salt
- 350 ml (12 fl oz) warm water, up to 60ÅãC (122oF)
- In a large bowl, mix the dry ingredients together. Make a well in the flour and pour in the water. Using an electric mixer with a dough hook attachment, or your hands, knead for 5–10 minutes. Cover the dough with a tea towel and leave it to prove in a warm draught-free spot for one hour or until doubled in size (sometimes, in winter, I turn my oven on the lowest setting and put the dough in there, leaving the oven door open).
- Divide the dough into two portions and then shape each loaf into two round balls. Alternatively, place into greased loaf tins. Place onto baking paper-lined trays and leave to prove for another 30 minutes.
- Preheat the oven to 200oC (400oF).
- Score an incision at least 2 cm deep across the top of each loaf with a knife, and dust with extra flour.
- Bake for 25–30 minutes until golden brown. The bread is ready when it sounds hollow on the bottom when you tap it. Aim for a nice dark brown crust.