Basic bread dough
Ingredients
500g white baker’s flour (bread or hard flour)
500g wholemeal flour
14g dry yeast or 2 sachets
2 tsp salt
3 cups water – lukewarm
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Method
Add yeast to 1 cup of the lukewarm water and ½ cup of the white flour, mix and set aside for 20 minutes.
Place the remaining flours and salt in a bowl, make a well in the centre and add the yeast mixture and remaining water. Knead until a soft dough is formed. Place in an oiled bowl, cover with a tea towel and leave in a warm place to prove for at 1 to 2 hours or until it has almost doubled in size.
Lightly knead the dough and cut into 2 pieces. Roll into a ball and using your hands flatten into the shape of a disk and then fold each of the sides back into the centre and then fold it in half or over itself and press the edges together. Roll it slightly to form a bread loaf shape. If you have bread tins, lightly oil and place a loaf in each. Dust with a little flour, cover with a tea towel and leave to prove for another 1 hour, or until doubled in size. If you’re not using a bread tin, place each loaf on a tea towel dusted with flour that is covering a proving basket or a bowl or tin that has the basic shape of the loaf. Cover with a tea towel and prove as above.
Heat oven to 200C.
When the bread is ready to be baked, place the tins in the oven and cook for about 50 minutes or until golden and the crust has formed. If baking free form loaves, place each loaf on a baking tray (tip it in the tray and remove the tea towel it was sitting in. Using a blade or very sharp knife, make 3 slashed across each loaf. Bake as above until bread is cooked.
Cool on a rack.
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