Tuesday, November 17, 2009

Crusty Bread

Makes 2

900 g flour

50 g fresh yeast or 2x7 g dried yeast

2 tsp salt

2 tsp sugar

2 tbsp butter

600 ml water

If using dry yeast,follow the instructions on the packet.

If using fresh yeast,then place the pan with 150 ml water,butter & salt on to the heat until butter is melted.Take off the heat,add the rest of the cold water & flour.Mix yeast & sugar until yeast is dissolved,pour over the flour.Mix & knead until dough is smooth & elastic,ca 5-10 min.

Cover the bowl with cling film or clean towel & leave in warm place until doubled in size.

Oil & flour the loaf tins.when the dough has risen,lightly knead the dough & press it into the tins.cover with clean towel & leave for 40 min.

Preheat the oven 220C.

Dust the tops of the dough with more flour,slash the top with a sharp knife & bake for 20 min.

Reduce the oven to 200C & bake another 20 min,or until well risen with golden crust.Transfer to the wire rack to cool.

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