This is the tastiest of breads it really is – and it’s absolute simplicity. Perfect to eat on it’s own, smothered in butter, or served with a hearty soup!
Wot u need
350g strong white flour
1 tsp salt
1 tsp organic flour improver (optional)
12g block fresh yeast (or 7g dried yeast)
250mls tepid water
Wot u do
Add the salt into the flour, to one side of the bowl. Mix the yeast with the water and add to the flour. Mix and knead for 15 mins or, using a mixer, K-beat for 30 seconds, change to dough hook and mix on low for eight minutes. Place dough in an oiled bowl, cover with a damp teatowel and leave for an hour or so until doubled in size (if using flour improver no need to leave for any time at all just go to next step after mixing).
Lightly flour surface, turn out dough and knock back with your knuckles. Split into two equal halves and roll into balls. Take each ball and, using a rolling pin, stretch out to 3ocms x 20cms in shape. Place on two baking trays pre-lines with silicone paper. Using a blunt edge like a pastry scrapper, create a leaf shape – cutting all the way through. Pull spaces apart to ensure they stay apart. Cover with kitchen towel and prove for 45 mins.
Bake in conventional oven at 220 degrees c for 25 mins till brown.