Preparation time - over 2 hours Cooking time - 30 mins to 1 hour Makes 1 loaf Ingredients 1. Strong bread flour - 500 grams/1 lb 2 oz 2. Instant Yeast - 7 grams sachet 3. Fine salt - 10 grams/¼ oz 4. Olive oil - 1½ tablespoon 5. Water - 340 ml/12 fl oz 6. Sunflower oil for greasing bowl 7. Egg - 1 plus pinch of salt (egg wash) 8. Extra flour for dusting Method
In a bowl, add flour, olive oil, yeast on one side and salt on the other side. Mix until evenly distributed. Slowly add the water and mix until it forms a dough. Place the dough on to a work surface and knead for about 10 mins. Oil a medium sized mixing bowl and place the dough into the bowl. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size. When risen, knock the dough and knead for few mins on a work surface. Weigh the whole dough and divide into eight equal portions. Roll out the portion into a strand about 40 cm/16 inch long. The dough is elastic, hence roll the portions out as much as it goes then rest them for few mins and then try rolling them again. (dough will keep shrinking back if not rested while rolling) Lay the strands out on a surface, fanning out from one central point at the top. Pinch all the ends together at the top. For Braiding I followed this link - https://www.youtube.com/watch?v=RP6j7esQyjk Place the plaited dough onto a baking tray, cover with cloth and leave to prove for another hour, until risen again. Brush the loaf with the beaten egg wash and bake in the oven for 20-25 mins in preheat over at 200°C /400°F. To check the whether its baked, tap the bottom of the loaf, you should here a hollow sound or 195°F or more in a thermometer.
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