I’ve had enough time at hands these days due to lockdown and easter holidays, so I made some bread yesterday for me and the SO. Not very shapely and I could have let it brown a little more but nonetheless a delicious, no-fuss and solid wheat bread for breakfast. Other than my usual no-knead bread, I tried a traditional, simple yeast dough this time. Here’s how:
500g all-purpose flour (Type 550)
2 tsp. salt
1 pckg. active dry yeast
1 good dash olive oil
325 ml lukewarm water
Combine all the ingredients and knead a smooth, pliable dough (knead like about 10 mins., I used the KitchenAid). Cover the bowl with cling film and let it rest in a warm spor for at least an hour or until it has doubled in size.
Preheat your oven to 220°C (430°F) circulating air. Place the dough on a paper-lined baking sheet and cut slits on the top. Bake on the middle rack for 35 mins. (or until nicely browned 🙂 ).
Let cool, then cover in aluminium foil for storage.