Recipe by Celine McGowan
I got this recipe from Delia Smith's 'How to cook: book one'. It makes a tasty, chewy, crusty bread. Like bread used to be!!! And it couldn't be easier - just sieve the dry ingredients & add water! Give yourself a big bowl so that when you sieve the flour it's exposed to as much air as possible. Enjoy!
Top Review by Scar Tissue
This recipe is incredible. It's as easy to cook as the chef suggests and tastes amazing. Real bread like it ought to be. An excellent first choice for any aspiring chef. Look forward to further contributions from Ms McGowan.
- 24 ounces strong bread flour (white)
- 1 teaspoon 'easy blend' dried yeast
- 1 teaspoon salt
- 1 teaspoon caster sugar (superfine)
- 15 fluid ounces hand-hot water (approx)
Directions See How It's Made
- Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.
- Make a well in the centre& pour in the sugar/water mixture a bit at a time.
- First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.
- Return it to the bowl& leave to rise at room temp for 2 hours.
- Remove from the bowl to your floured work surface& knead for a further 3 minutes.
- Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
- Leave to rise in the tin for 1 hour.
- Bake at 230 degrees (Celsius) for 30 minutess.
- Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.