Fresh bread
A delicious start to the day for breakfast toast or bread to use throughout the day. Will last for 24 hours or 72 hours if wrapped in plastic bag. (Make sure the bread is cool before bagging it)
By Stuart Radforth | Prep: 30 min | Cook: 30 min | Serves: 4
Tags: Snack, Other, Breakfast, Vegetarian, Vegan, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 400 g plain flour
- 7 g dried yeast
- 2 g salt
- 4 g granulated sugar
- 400 ml water
- 1 g olive oil
- 2 g rice flour
Instructions
- As 400g plain flour, 7g of dried yeast, 2g of salt, 4g of granulated sugar and 400ml of water into a mixing bowl.
- Mix the contents until smooth consistent texture. Continue adding small amounts of flour if still sticky until ending up with a dough ball that Is not sticky.
- Leave the dough in a warm cupboard with a damp clean dish towel over top for 20 mins.
- Optionally brush sesame seed oil or olive oil on top, sprinkle rice flour (can finely grind rice to make this). This makes the tiger bread crunchy crust.
- Bake in an oven for 30 mins at 180 degrees Celsius
- Ideally let sit for an hour to cool down if used for sandwiches or toast so the bread gets some stiffness.