Sprinkle your baking tray with flour to prevent the bread from sticking or use parchment paper. Makes 2 loaves
1kg Bread Flour + extra for sprinkling on top
1 Tablespoon instant Yeast
1 Tablespoon Salt
950ml Lukewarm Water
Place all ingredients into a large bowl and mix with a wooden spoon for about 1 minute. Trust me just one minute don’t use the hand the dough is very runny. It should be like that.
Cover with oiled cling wrap and leave to rise for about 1 hour after one hour divide the dough into 2 loaves.
Place the dough onto baking tray and shape into a free form shape. Make 2 or 3 slashes to the bread with a sharp knife then sprinkle with some flour. I was busy baking so I left the dough to rise 2 1/2 hours total.
Just left on the counter covered with tea towel.
Bake in preheated oven at 180 C for 35 mins.
If NOT using a fan assist oven then bake at 200 C.
Bread is ready when tapped on the bottom, must sound hollow. Place an oven proof dish with water in the last rung of the oven while it is preheating. Leave the bowl of water in the oven for the duration of the baking time.
This gives off steam and creates the lovely crust.
Recipe: Matt Preston – Masterchef Australia
Prepared, tried & tested by: Gail Haselsteiner
Also tried and tested by: Amanda Mcilwraith
It was so yummy!! Will definitely be making it again!
I added some 2 tsps of each origanum and Ina Paarmans Garlic & herb to the dough, hence it not being white.
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