1. 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. 2. Make a well in the centre& pour in the sugar/water mixture a bit at a time. 3. 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. 4. Return it to the bowl& leave to rise at room temp for 2 hours. 5. Remove from the bowl to your floured work surface& knead for a further 3 minutes. 6. Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins). 7. Leave to rise in the tin for 1 hour. 8. Bake at 230 degrees (Celsius) for 30 minutess. 9. Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty. ---------------------------------------------------------------------------
Nutrition
Ingredients
