This quick, easy to bake recipe requires 3 small tins, or 3 flowerpots 5½ inches in diameter, or 2 baking trays. And goodly amounts of elbow work!
Ingredients
Method
1. Add the yeast to about a third (200ml) of the warm water. Whilst this is left to froth up nicely for 10 minutes in the warmth of the kitchen, mix the flour and sea salt well, warming the flour, if necessary to take off any chill.
2. Now pour the yeasty liquid into the flour, then the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough and stand for 20 minutes covered with a clean, damp linen cloth.
3. Meanwhile, preheat your oven to 220°C (428°F or Gas Mark 7)
4. Divide the dough into 3 equal pieces, knead out the air and place in the carefully warmed and oiled tins or pots. Cover again with the damp linen cloth and leave to rise in a snug corner, free of draughts, or an airing cupboard. About 80°F is ideal, until the dough is double its size (about 45 minutes.
5. Bake for 35-40 minutes. Turn out onto wire trays and tap the bottom of each loaf: a hollow sound means the bread is baked. If it’s not, turn upside down and bake a little longer.
Leave to cool for 1 hour before tasting.
© Shipton Mill
