Bread for the weekend: start Friday evening, cook Saturday morning for warm delicious brunch
- Only four ingredients
- Friday: Take two minutes to weigh and mix ingredients
- Knead for five mintues
- Leave to rise overnight in fridge
- Saturday morning: Punch air out of risen loaf, knead again for five minutes, shape and leave for final rise
- Delicious bread ready to eat in 35 minutes
AT A GLANCE:
2 minutes to weigh and mix ingredients
5 minutes kneading
60 minutes for first rise
5 minutes to knock down and knead again
35-60 minutes for second rise in tin
35 minutes to bake in oven
- 500g strong white bread flour*, plus a little extra for dusting
- 2 teasps salt
- 7g fast-action dried yeast
- 3 Tablespoons of olive oil
- 300ml tepid water
- Mix the flour, salt and yeast in a large bowl and mix well with your hands. Make a well in the centre and add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is smooth, place it in a lightly oiled bowl. Place in the fridge to allow it to rise slowly overnight.
- The next morning remove the dough from the fridge and knock it back, gently kneading for around three minutes. Mould into the shape you want and place on a baking tray lined with parchment or place in a loaf tin. I like the free form shape as it appears more rustic.
- When shaped, cover loosely with cling film and leave to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Dust the loaf with a little flour and cut three slashes across the top of the loaf with a sharp knife. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack and enjoy while still warm.
* Select good quality flour; see http://cookupaparty.co.uk/is-your-daily-loaf-making-you-ill/