Method
Step 1:
Put the yeast and sugar in a bowl, cover with tepid water and leave to one side for five minutes.
Step 2:
In a bowl add the flour, yeast and sugar solution, salt and olive oil.
Step 3:
Mix together to form a soft dough. Turn the dough out on to a floured surface and knead the dough for 10 minutes, pushing and folding the dough until the dough springs back when you touch it. If you're doing this in a mixer, then simply switch it on for 10 minutes.
Step 4:
Place the dough in a large, clean mixing bowl which has been lightly drizzled with oil. Cover with oiled cling-film and leave in a warm place, such as an airing cupboard or near a warm cooker, for one hour until double in size.
Step 5:
Remove the cling film and knock back the dough to get all of the air out of it.
Step 6:
Leave the bread to double again in size, which will take 30 - 45 minutes.
Step 7:
Meanwhile, preheat the oven to 200°C (fan 180°C, gas mark 6).
Step 8:
After 30 - 45 minutes, shape the dough into either a large loaf into rolls. Insert a selection of fillings, such as chopped ham, olives and mixed herbs.
Step 9:
Place the loaf/rolls in the oven and bake for 15 - 20 minutes until it has risen and become golden.
Step 10:
Leave the loaf/rolls to cool completely on a wire rack before serving.
Ingredients
- 1 tsp Dried active yeast
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 300ml Warm water
- 500g Seed and grain white bread flour
- 1 tsp Salt
- 2 tbsp Olive oil (plus extra for oiling)
Recipe Reviews
apposaloy deliciousus
apposaloutly delicousios
In all other recipes it says to shape the loaf or roll after the first prove then bake after the second.... this one says prove twice before shaping. They came out fine but smaller and a little more dense than usual..... I’ll try shaping after the first prove next time and let you know the difference.
Great recipe. Baked mine without fillings....delicious.
Ingredients
- 1 tsp Dried active yeast
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 300ml Warm water
- 500g Seed and grain white bread flour
- 1 tsp Salt
- 2 tbsp Olive oil (plus extra for oiling)