Before you start reading it’s worth mentioning that, whilst I’m quite experimental in the kitchen and enjoy baking from time to time, I am a total TOTAL novice when it comes to bread.
The process both fascinates and terrifies me in equal quantities. It’s by far one of my favourite rounds in bake off and Paul Hollywood truly becomes my baking god when he looks at a loaf and before tasting knows that its been “overworked.” Like some sort of clairvoyant he will look at a persons bench and tell you what will be wrong with their loaf before they’ve even had time to get the sieve out. GENIUS!
What I will say is that this recipe is so easy a 9 year old could do it…..and did do it…….under my supervision of course!
The original recipe I believe comes from another culinary master Hugh Fearnley Whittingsall however it’s been re-hashed a number of times on numerous blogs.
Looking at the various blogs and comments it always seems to be a mix of bread flour and plain flour.
With regards to the oil the original recipe advised olive oil. I always save the oil that sun dried tomatoes come in, as it’s flavoured from the tomatoes and capers that are preserved in it which gives an extra oomph of flavor.
Don’t forget to avoid mixing your salt and yeast together when making the initial mix as this de-activates the yeast.
-250g Plain White Flour
-250g Whole Wheat Bread Flour
-1 and 1/2 level tea spoon of salt
-1 tea spoon instant dried yeast
-1 tablespoon flavored oil
-325ml warm water
- Place the yeast in your bowl
- Sieve in your flour and salt (try and mix the salt into the flour so it doesn’t hit the yeast)
- Add your oil of choice
- Add the warm water. It’s important that the water is warm (tepid) and not cold or hot as both can affect the reaction of the yeast. Warm water will help to activate it.
- Work the mixture together to form a sticky dough
- Turn the dough out onto a floured or oiled surface (both will work to prevent sticking. It’s a personal preference what works for you. I used flour) This dough is supposed to be sticky so try not to dry it out by using too much flour
- knead dough for 5-10 minutes until it becomes stretchy
- Drizzle oil in a clean bowl and place dough inside coating the dough in the oil to prevent sticking.
- Cover with a damp tea towel, or in true bake off style an unused shower cap, and place in your proving draw or in my case my utility room as it gets warm in there from the dryer. Anywhere warm will do
- The dough should be left to rise for at least an hour but 2 hours if you can manage it. I only managed an hour due to time constraints.
- knocking back it should return to its previous size
- Separate into 8 equal sized balls and flatten so they are 2mm thick
- rest for 5 minutes
- Cook for 1-2 minutes each side on a hot pan
- They should puff up and have brown coloured patches from the pan.
I didn’t take any pictures of us making these (doh!) but I have got some lovely pics of the finished items. Let me know how yours turn out.