Читать книгу Home Chef - Neven Maguire - Страница 57

700g (1 ‘Alb) strong unbleached white flour, plus extra for dusting

2 x 7g sachets of easy blend dried yeast

25g (1oz) caster sugar 1 tsp salt

olive oil, for oiling

1 egg beaten with 1 tbsp water

butter, to serve

You can make the dough in a food mixer or by hand. To make in a food mixer, place the flour in the bowl of the machine, and use the the dough hook attachment. Add the yeast, 450ml (16fl oz) lukewarm water, sugar and salt. Switch on the machine and mix until you have a very sloppy dough. Then knead on medium speed for 6-8 minutes until the dough becomes slightly sticky but pliable.

Alternatively, to make the bread by hand, place the flour in a large mixing bowl. Add the yeast, lukewarm water and salt and mix with your fingers for 2-3 minutes to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass. Turn the dough out on to a well-floured work surface; lightly flour your hands. Knead for 6-8 minutes using the heel of your hand, until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and the work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle.

Shape the dough into a loose ball, then place in an oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.

Lightly oil two 450g (1lb) loaf tins. Knock back the risen dough by punching it lightly with a clenched fist to knock out trapped bubbles, then turn it out again on to a lightly floured surface and knead for 2-3 minutes until it becomes springy and very smooth. Divide the dough into two even-sized pieces and shape each into a rectangle using the length of the tin as a rough guide. Place in the prepared tins, smoothing down the tops and leave to prove (increase in size) for another 10 minutes until slightly risen.

Meanwhile, preheat the oven to 180°C (350°F), gas mark 4. Brush the tops of the loaves with the beaten egg mixture. Bake for 45 minutes until the loaves are a deep golden brown and sound hollow when tipped out of the tins and tapped on the bottom. Return to the tins and leave for 5 minutes on a heatproof surface, then transfer the bread to a wire rack and allow to cool completely before slicing.

To serve, cut the bread into slices and arrange in a bread basket with a pot of butter. Wrap any remaining bread in cling film and store in a bread bin or dark cupboard for 1-2 days.

1. Dough before being covered

2. After 1 hour: doubled in size

3. Knocking back the dough

4. Kneading with heel of hand