Simple Bread with secret ingredient

Name: How to cook Simple Bread with secret ingredient - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Sally Strong

Simple Bread with secret ingredient

Adding mayo makes the bread more moist- don't worry we only use a bit so it won't taste like mayonnaise! For the bread to work initially stick with the quantities, only adapt the recipe after a few goes. This was my first time baking bread in a long time- so it's not perfect (I over-proved it) but it still tastes delish, there's nothing better than freshly baked bread! Don't aim for perfection! #storecupboardcooking

Ingredient

500 g

flour +extra for dusting

7 g

sachet of easy bake yeast

300 ml

warm water

3 tbsp

olive oil

1 pinch

salt

1 pinch

sugar

Cooking instructions

* Step 1

In a large bowl combine the flour, salt, yeast and sugar. Make sure you don't put the salt directly on the yeast.

* Step 2

Make a well, into this add the oil and mayo. Then add the water, a tablespoon at a time. You're aiming for a sticky dough, but not wet, you might need to add more water, you might need to add less.

* Step 3

Tip the dough onto a floured surface. Knead the dough by pressing the flat of your hand into the dough, pushing away from yourself at a 45 degree angle. Swap between hands (I will post a kneading recipe soon.) Be quite forceful whilst kneading the dough- it's a good work-out! Knead for 10 minutes, until the dough is smooth and elastic, you will be able to tell the difference.

* Step 4

Put the dough in a clean, large bowl which is lightly greased with olive oil. Cover with clingfilm and leave to prove for at least an hour, or until doubled in size. We do this to stretch out the gluten and make a finer gluten structure, resulting in bread which has smaller bubbles and is lighter and fluffier.

* Step 5

Knock back the dough on a floured surface- this means kneading it again to knock all the air out. This seems counter-productive, but this stretches out the dough again and will really make a difference to your final loaf! After about 5 mins of kneading form the dough into a large ball and place on a baking tray lined with paper. Cover and leave to prove for another hour at least- until it is doubled in size.

* Step 6

Pre-heat the oven to 190 degrees. Slash the proved dough in a cross patten on the top. Dust with flour and bake in the oven for about 25-30 mins until golden brown. You can tell it's done if you knock on the bottom of the loaf and it sounds hollow.

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