Basic bread

Basic bread

Makes 2 loaves or 24 rolls

Cooking time: 15 minutes

Proving time: 1 hours

Cooking time: 20 minutes for rolls

35 minutes for loaves

True Fan 25oC for proving the dough

Quickstart 200°C

Conventional 200°C

1 kg (2.2 lb) strong white flour

2 sachets fast action yeast

1 heaped tsp salt

2 heaped tsp caster sugar

1 tbsp olive oil

570 ml (20 fl oz) warm water

Preheat the main oven to 25°C using the True Fan function.

Place all the dry ingredients into a large mixing bowl. Add the olive oil and warm water and stir with a wooden spoon until the mixture starts to come together. Use your hands to form into a ball of dough. Place on a floured surface and knead for 5 minutes. You could use a food processor or mixer with a dough hook if you prefer. Place the dough back in the bowl and cover with oiled clingfilm. Place in the oven and leave to prove until doubled in size (about 45 minutes). Remove the dough from the oven, place on a floured surface and knead for a further 3 minutes. Cut into two and shape into 2 oblong loaves or 24 rolls. Place in a large oiled roasting pan. Prove in the oven as before for 45 minutes or until doubled in size. Remove from the oven. Preheat the oven to 200°C using the Quickstart function, then select the Conventional oven function.

Bake the bread for 35 minutes.

Variations:

For tomato bread add 10 chopped sun dried tomatoes and 15ml (1tbsp) dried basil to each loaf.

For olive bread add 20 black olives and 15 ml (1tbsp) dried rosemary to each loaf.

For seeded bread add 45 ml (3 tbsp) linseed, pumpkin seed or sesame seeds.

For dinner rolls with a difference - brush with beaten egg and sprinkle over a variety of seeds such as poppy, sesame or mustard and grated parmesan cheese.