Prep time20 minutes
Cook time40 minutes
1 loafAllergens - wheat
- 500g white or wholemeal flour (strong bread flour best but any will do), plus a bit extra
- 1 tsp salt
- 1 tsp dried yeast (or one sachet)
- 200-300ml very warm water
Optional: For pizzas, you will also need 200ml of tomato sauce, grated cheese and any topping you like
What to do
You will need a loaf tin about 24×12 cm, or any baking tin or cake tin will do if you don’t have one.
- Grease the baking tin thoroughly and then put about 1 tsp Flour into and shake it around until all the surfaces are thinly covered by flour.
- Put all the dry ingredients in a big mixing bowl.
- With very clean hands mix the ingredients and start adding the water, mixing as you go.
- Use as much water as needed to make the dough soft and silky and easy to squidge in your hands.
- On a clean surface sprinkle some of the extra flour and tip the dough on to it and knead it for a about 5 minutes and then make into a big ball.
- Put the ball back in the mixing bowl and cover with a clean t-towel and leave for about half an hour in a warm place. The ball should double in size.
- Put the ball of dough back on the counter knead it again for about 5 minutes, and then roll it into a big sausage shape or whatever shape you need to fit the tin.Push the dough into the tin, cover with a t-towel and leave to prove again for another half hour. If you are making pizzas roll out the dough and top with tomato, cheese and toppings. Place on a baking tray.
- Meanwhile pre-heat the over to gas mark 7/ 200c
- When the dough has risen put the tin in the oven and bake for about 25- 40 minutes. Baking time depends on tin size and shape so check from about 25 mins onward. Pizzas will only take about 10 minutes to cook.
- The bread is ready when it is a lovely golden brown colour and when you tap it with your fingers it sounds hollow.